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© Meredith Corporation. All rights reserved. Used with permission.
(6 servings, about 2/3 cup each)
Bring about 3 inches of water to a boil in a large saucepan. Add green beans and return to a boil. Reduce heat to maintain a vigorous simmer, cover and cook for 5 minutes.
Meanwhile, cook bacon in a large skillet over medium heat, stirring frequently, until crisp. Transfer to a plate lined with paper towels to drain. Pour out all but about 1 tablespoon of bacon fat from the pan.
Drain the beans and transfer to a bowl. Add scallions and toss. Pour on vinegar and toss to coat. Pour the reserved bacon fat over the beans, add the bacon and toss. Season with salt and pepper.