Best Bean And Bacon Salad Recipes

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.

GREEN BEAN AND POTATO SALAD WITH BACON VINAIGRETTE!

Steps:

• Place the washed potatoes into 4 qts. salted water and boil until tender when pierced with a sharp knife tip.(30 minutes).
• Remove with a slotted spoon and set aside until cool enough to peel.
• Cook the green beans in the same water and boil for 5 minutes.
• Drain and set aside.In a medium sized skillet place the oil and over medium heat and saute the bacon until crisp.
• Remove the skillet from the heat.
• Add the vinegar and the shallots, several grinds of fresh pepper and about 1/4-1/2 tsp.of sea or kosher salt.
• Slice the potatoes about 1/4 inch thick into a serving bowl and add the green beans.
• Add the contents of the skillet.
• Toss well to combine.
• Taste for more pepper or salt and serve warm.

GREEN BEAN, YELLOW PEPPER, AND BACON SALAD WITH OREGANO VINAIGRETTE

Steps:

• In a kettle of boiling water cook the beans for 2 to 4 minutes, or until they are crisp-tender, drain them, and refresh them in a bowl of ice and cold water. In a large bowl whisk together the vinegar, the mustard, and the orégano and add the oil in a stream, whisking until the vinaigrette is emulsified. To the vinaigrette add the beans, drained well, the yellow pepper, and the bacon, crumbled, toss the salad, and season it with salt and black pepper. The salad may be made 8 hours in advance.

SMOKY BACON AND BEAN SALAD

Steps:

• Heat a small skillet over medium high heat. Add a drizzle of EVOO and the bacon. Crisp the bacon then transfer to a paper towel-lined plate. Add dried chickpeas and reduce heat to medium. Cook until toasted and lightly browned, 10 to 12 minutes. Season chickpeas with salt and crushed pepper flakes and cool.
• Place greens in a salad bowl. Whisk together the mustard, vinegar and about 1/3 cup extra-virgin olive oil. Add bacon and chickpeas to the salad and toss to coat evenly.

BEAN AND BACON SALAD

Steps:

• Wash the beans and remove and discard any damaged ones or any foreign material. Place the beans in a pot with the cold water and 1 teaspoon of the salt. Bring to a boil, cover, reduce the heat to low and cook until tender, 1 to 1 1/2 hours. Let cool to lukewarm. (There should be only a little water remaining.)
• Place the lardons in a saucepan and saute over low heat, covered, for about 8 minutes. Add the onion and garlic and cook, stirring, for about 5 seconds. Add the contents of the saucepan, fat and all, to the beans with their remaining cooking liquid. Add the parsley, vinegar, oil, salt and pepper to tastes and mix well. Serve at room temperature.

TWO-BEAN SALAD WITH ROASTED POTATOES AND BACON

Steps:

• Preheat oven to 450 degrees, with racks in upper and lower thirds. Divide bacon between two rimmed baking sheets; cook until browned, 8 minutes. Drain bacon on paper towels, reserving sheets. Crumble bacon into bite-size pieces. Add potatoes to sheets, season with pepper, and toss to coat with bacon drippings. Cook until potatoes are brown on bottoms, 15 minutes, rotating sheets halfway through. Remove sheets from oven and flip potatoes with a metal spatula.
• In a bowl, combine beans, capers, and oil; divide between sheets with potatoes. Cook until potatoes and beans are tender, about 15 minutes, rotating sheets halfway through. Transfer potato mixture to a large bowl; toss with bacon, scallions, and vinegar.

GREEN BEAN, BACON AND CUCUMBER SALAD

Steps:

• Cook the cut beans in boiling water until crisp-tender. Drain.
• In a frying pan, fry the cut-up bacon until crisp; drain on paper towel and set aside.
• In the same frying pan, add the brown sugar and vinegar; simmer 5 minutes.
• Slice the cucumber in a bowl and salt the top. Let these sit while you are preparing the beans and bacon.
• Drain and squeeze the cucumbers; add to the frying pan along with the beans and crispy bacon.
• Mix all together and enjoy!

CHICKPEA, BACON AND BUTTER BEAN SALAD

Steps:

• In a small bowl mix together the yoghurt, lemon juice, garlic, parsley and pepper. Set aside.
• Divide the spinach between the two plates.
• Fry the bacon until it's almost done, then add the beans and yoghurt mixture. Keep stirring so it doesn't stick or burn and keep on the heat until everything is hot through.
• Spoon the mixture over the spinach leaves and stir.

WARM BLACK BEAN SHITAKE AND BACON SALAD

Steps:

• Heat the oil in a pan then add the shitake mushrooms. Sauté until they are turning golden brown then add the garlic and sauté until fragrant. Add the black beans, bacon, red pepper flakes and continue to sauté until everything is warmed through then add the fresh marjoram, season with salt to taste, top with parmesan and serve.

HUEY'S GREEN BEAN, POTATO AND BACON SALAD

Steps:

• Cook the potatoes in a pot of lightly salted boiling water until they are tender, adding the beans for the last few minutes; drain well, set aside and (if you are wanting to serve this dish warm) keep warm.
• Heat the olive oil in a non-stick pan over a high heat - and once the oil is hot, reduce the heat to medium-high - fry the bacon until it begins to crisp; remove the bacon from the pan and sauté the onions and garlic in the bacon fat until they are just beginning to soften. Add a little more oil if necessary.
• To make the dressing, combine the walnut oil, verjuice, cream or Greek yoghurt and lemon juice. Taste for seasoning and set aside.
• In a large bowl, gently toss the potatoes, beans, bacon, onions, garlic, and parsley; (and add salt and freshly ground pepper, if needed) with some of the dressing.
• Divide the salad between the individual plates and sprinkle a little more dressing on top, together with the cheese. Serve with good crusty bread on the side.

BEAN AND BACON SALAD WITH ROASTED PEPPER DRESSING

Steps:

• Drain and rinse navy beans and set aside.
• Place potatoes in a steamer basket over boiling water.
• Cover pan and steam 10 minutes or until tender.
• Remove potatoes and place snow peas in steamer basket, steam for 10 minutes or until tender.
• Cool potatoes and peas.
• Cook bacon in a dry pan, stirring occasionally, until browned. (** or roast the bacon; place on baking sheet, single spaced, and brown in 400ºF oven for about 15 minutes.).
• Remove to paper towel-lined plate and cool.
• Combine lettuce, beans, potatoes and snow peas and bacon in a bowl and toss well.
• Take quartered peppers and remove seeds and membranes.
• *Grill peppers in 400ºF oven, skin side up, until skin blisters and blackens. (About 20 to 25 minutes.).
• Peel off skin and discard.
• Process peppers until smooth.
• Combine peppers and next 3 ingredients in a jar with a tight-fitting lid and shake well.
• Taste both the salad and the dressing for seasoning, and add if needed.
• Sprinkle with onions, if desired and then drizzle salad with dressing and cheese.