Best Bean And Bacon Salad With Roasted Pepper Dressing Recipes

THREE BEAN SALAD WITH BACON DRESSING

Steps:

• Drain the soaked black and red beans separately in a strainer. In two medium saucepans, bring 5 cups of water (2 1/2 cups in each) to a boil. Add the black beans to one pot and the red beans to another, reduce the heat under both to medium, and simmer for about 45 minutes, until the beans are tender but not soft.
• Drain the beans separately in a colander and set aside, covered. Bring the remaining 3 cups of lightly salted water to a boil in one of the saucepans, and fill a large bowl with cold water and add several ice cubes to it. Cook the string beans for 3 to 4 minutes, depending on their size, until they are tender but still bright green.
• Immediately drain them and plunge them into the ice water to retain their green color. Drain and dry on paper towels.
• In a medium heavy skillet cook the bacon strips over medium heat until crisp. Remove the bacon with a slotted spoon and drain briefly on paper towels.
• In a small bowl, measure 1 tablespoon of the bacon fat and whisk it together with the remaining ingredients (except lemon wedges).
• In a large serving bowl, combine all the beans and drizzle the dressing over. Toss gently just to coat all the ingredients evenly, crumble the bacon over the top and serve while still slightly warm, Garnish with lemon wedges.

BEAN AND BACON SALAD

Steps:

• In a skillet over medium heat, cook the bacon until crisp. Drain, cool, and crumble.
• In a small bowl, whisk together the vinegar, mayonnaise, and sugar.
• In a large bowl, mix the bacon, kidney beans, cabbage, celery, parsley, and onion. Season with salt and pepper. Pour the vinegar dressing mixture over the salad, and toss to coat. Refrigerate at least 1 hour before serving.

POTATO SALAD WITH ROASTED RED PEPPERS AND BACON

Steps:

• Cook the potatoes in boiling salted water until JUST fork-tender (about 25-30 minutes).
• In the meantime while the potatoes are cooking, whisk together the lemon juice and vinegar.
• Drain the potatoes; cool slightly, then cut into about 3/4-inch pieces.
• Drizzle with the lemon/vinegar mixture.
• Cover and chill for about 2 hours or more, or until cold.
• In a small bowl whisk together the mayo, sour cream and Dijon mustard (can double the mixture if desired).
• After the potatoes are chilled, mix in the onions, fresh parsley and chopped roasted red peppers, chopped bacon, salt and black pepper; toss well to combine.
• Pour over the dressing and mix to combine.
• Season with more salt and pepper if desired; cover and refrigerate for a minimum of 4 hours.

PASTA AND BLACK BEAN SALAD WITH ROASTED RED PEPPER DRESSING

Steps:

• Combine roasted red peppers, olive oil, vinegar, lemon juice, and all herbs in the blender or food processor and process until well blended into a smooth dressing.
• Add salt and pepper to taste.
• Toss sauce with pasta and black beans.
• Refrigerate until ready to serve.