String Bean Salad

Trim the ends from the fresh string beans and rinse under cold water, then pat dry with paper towels.

Bring a large pot of salted water to a boil, then add the string beans and cook until tender-crisp, about 6–8 minutes. Drain and immediately transfer to a bowl of ice water to stop the cooking process.

Drain the cooled string beans and place them in a large serving bowl.

Thinly slice the red onion into half-moons and add to the bowl with the string beans.

Add the pimentos, sliced almonds, and bacon bits to the bowl.

Pour the italian dressing over the bean mixture and toss gently but thoroughly until all ingredients are well coated.

Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld, stirring occasionally if desired.