Confetti Green Bean Salad

Name: Confetti Green Bean Salad
Total time: 10 min
Yield: 6 - 8 servings
Cuisine: southern
Ingredients: 2 pounds fresh green beans, rinsed, ends snapped off; 1 red bell pepper, cut into thin strips; 2 tablespoons minced onion; 1 teaspoon kosher salt, plus more for boiling beans; 1/2 teaspoon black pepper; 1 tablespoon cider vinegar; 1/4 cup olive oil; 1/4 cup minced fresh dill; 4 strips bacon, fried until crisp and crumbled

By Molly O'Neill

Total Time: 10 minutes, plus overnight refrigeration
Rating: 4(6)
Comments: Read comments

Featured in: Molly O'Neill

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Ingredients

Yield:6 - 8 servings

2pounds fresh green beans, rinsed, ends snapped off
1red bell pepper, cut into thin strips
2tablespoons minced onion
1teaspoon kosher salt, plus more for boiling beans
½teaspoon black pepper
1tablespoon cider vinegar
¼cup olive oil
¼cup minced fresh dill
4strips bacon, fried until crisp and crumbled

Ingredient Substitution Guide

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Preparation

Step 1
Blanch the green beans in boiling, salted water for 5 minutes. Drain in a colander and cool completely under cold water. Shake off excess water. Place the beans in a large serving bowl. Add the red pepper and the minced onion and toss well.
Step 2
In a small bowl, dissolve 1 teaspoon of salt and the black pepper in the cider vinegar. Add the olive oil in a slow stream while whisking constantly. Pour this vinaigrette over the vegetables. Add the fresh dill and toss very well. Refrigerate overnight.
Step 3
Bring the beans to room temperature half an hour before serving. Taste and season with additional salt and pepper if desired. Top with crumbled bacon and serve at room temperature.