Green Bean, Grape and Penne Toss

Time for a salad..fresh beans from the garden…delicious and easy..summer’s best!

• 1 cup pecans
• 8 bacon slices, cooked crisp and cooled
• 1 lb green beans, washed and trimmed.
• 1 8 oz package penne (or pasta of choice), cooked al dente and cooled
• 1 cup mayonnaise
• 1/3 cup sugar
• 1/3 cup red onions
• 1 tsp salt
• 2 cups seedless grapes, cut in half
• 1/3 cup diced red onion

Toast pecans on a baking sheet in a preheated 350 oven..about 5 minutes.

Boil green beans until crisp and just cooked, about 5 minutes. Plunge in cold water to stop cooking process.

Whisk mayo, red wine vinegar, and salt together in large bowl.

Add beans, pasta, pecans, onion and grapes. Salt and pepper to taste. 

Chill for at least 3 hours. Add bacon just before serving. Toss and enjoy!