Instructions: Blanch the green beans in boiling water for 1 minute. Drain well and rinse in cold water to cool. Drain well again.

Cook the bacon until it is almost crisp. Drain the fat.

Combine the beans, bacon, scallions and parsley in a bowl. Mix together the oil, lemon juice and vinegar. Add to the bowl of beans and toss together. Add salt and pepper to taste.

Refrigerate for 2 to 3 hours. Toss the salad a couple of times while chilling.

This recipe serves 6 to 8 as a salad, 4 to 6 as a main course.

Comments: This just sounded good to me and it certainly qualifies as a salad that can be made ahead of time and enjoyed when you are good and ready. It will hold up for a couple of days.

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