Bright colour and summer-fresh flavours make this salad worthy of any special occasion. The beans and peas maintain their crunch well.
In nonstick skillet over medium heat cook bacon for 5 minutes or until crisp, turning once. Drain on paper towel until cool; chop finely.
Meanwhile, in large pot of boiling salted water, cook sugar snap peas and yellow beans for about 3 minutes or just until color brightens but beans are still crisp. Drain and refresh under cold water; drain again and place in large bowl. Add red pepper and basil.
In small bowl, whisk together vinegar, oil, mustard, salt, sugar and pepper. (Vegetables, bacon and dressing can be refrigerated in separate airtight containers for up to 24 hours.) Pour dressing over salad; sprinkle with bacon and toss to combine.
Nutritional facts <b>Per serving:</b> about
- Protein 4 g
- Calories 110.0
- Total fat 7 g
- Total carbohydrate 9 g