Recipes Warm Yellow Wax Beans in Bacon Vinaigrette 5.0 (2) 2 Reviews This clever wax bean dish is a cross between a salad and a side dish: it's served warm but loaded with the bright, fresh flavors of tomatoes and basil. By Jody Williams Updated on March 31, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Total Time: 30 mins Yield: 6 to 8 Ingredients 2 pounds yellow wax beans, trimmed 3 tablespoons extra-virgin olive oil 4 ounces thickly sliced bacon, cut into lardons (1 cup) 2 tablespoons sherry vinegar 10 ounces cherry tomatoes, halved 1 small shallot, very finely chopped 2 garlic cloves, very finely chopped 1/3 cup chopped basil Kosher salt Freshly ground pepper Directions Cook the beans in a large pot of salted boiling water until crisp-tender, about 5 minutes. Drain the beans and cool them under cold running water. Drain well and pat dry; transfer the beans to a large bowl. In a large skillet, heat the olive oil. Add the bacon and cook over moderate heat, stirring, until golden, 7 to 8 minutes. Remove the skillet from the heat and stir in the vinegar, tomatoes, shallot, garlic and basil. Scrape the bacon vinaigrette over the beans, season with salt and pepper and toss to evenly coat. Serve warm. Make Ahead The cooked beans can be refrigerated for 2 days. Bring to room temperature before using. Rate it Print