Green Bean, Yellow Pepper, and Bacon Salad

Ingredients

 * 1 1/2	lb	green beans trimmed
 * 1	tbl	red-wine vinegar
 * 1	tsp	Dijon-style mustard
 * 1/2	tsp	dried oregano crumbled
 * 1/4	cup	extra-virgin olive oil
 * 1	sm	yellow bell pepper cut into paper-thin strips
 * 6	slc	lean bacon cooked until crisp and drained

Directions

 * 1) In a kettle of boiling water cook the beans for 2 to 4 minutes, or until they are crisp-tender, drain them, and refresh them in a bowl of ice and cold water. In a large bowl whisk together the vinegar, the mustard, and the oregano and add the oil in a stream, whisking until the vinaigrette is
 * 2) emulsified. To the vinaigrette add the beans, drained well, the yellow pepper, and the bacon, crumbled, toss the salad, and season it with salt and black pepper. The salad may be made 8 hours in advance.
 * 3) Serves 8 to 10.Category:Mozambican Recipes]]