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| GREEN BEAN SALAD WITH PIMENTOS AND CRISP BACON |
Serves: 6
1/4 pound smoked slab bacon,
cut into 1/4- inch cubes
1 pound green beans
1/2 cup diced pimento
1/8 teaspoon garlic powder
salt and pepper to taste
1/2 cup
vinaigrette
In a medium skillet
over medium heat, cook bacon until crisp. Remove with a slotted spoon and drain
on paper towels.
Cut tips from both ends of green beans and cut into 2-inch
pieces.
Cook beans in boiling salted water until done.
Drain thoroughly
and cool. Combine pimento, bacon, and seasonings with dressing. Add cooked
beans to dressing. Mix well. Serve cold.
