Prep Time: 30 minutes
Cook Time: 10 minutes
Feeds: 8-12 people, as a side dish

1 lb. green beans
1 lb. yellow beans
1 pint cherry tomatoes
½ pc. red onion
½ pc. red pepper
½ pc. yellow pepper
½ lb. bacon

For the vinaigrette
¼ cup sun dried tomatoes (julienned)
¼ cup oil from sun dried tomatoes (can sub olive oil if necessary)
¼ cup olive oil
¼ cup white balsamic vinegar
1 tsp. minced garlic
2 tbsp. fresh basil, minced
1 tsp. honey
¼ tsp. chili flakes

• Combine all of the ingredients of the vinaigrette in a bowl and set aside to allow the flavours to come together, season
• Place a medium sauce pot full of water on high heat, salt well, allow to come to a boil
• Clean the beans, cut down to manageable sizes if too large, longer than a finger
• Prepare an ice bath to place the beans in after blanching
• Drop the beans in the hot water and cook until firm, but tender (3 minutes or so)
• Immediately drop into the ice bath to cool and preserve the color
• In a pan, saute the bacon until cooked, but not too crispy, set aside
• Half the cherry tomatoes, thinly julienne the peppers, and onions
• Place all of the vegetables, and bacon, in a bowl and drizzle the dressing over
• Season well, and let refrigerate for an hour

This is a great summer salad that pairs well with just about anything, or can be enjoyed on its own.