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.