The fresh green beans in this warm green bean salad with bacon soak up all the flavor of that bacon vinaigrette. This is a warm salad—or side dish— that you’ll be making often. Everything’s better with bacon, right?
Ingredients
- green beans, ends: 1 pound (trimmed, fresh)
- slices bacon: 3 piece (cut into 1/2 inch pieces)
- red onion, halved and: 0.5 piece (sliced)
- red wine vinegar: 2 Tbsp
- Dijon mustard: 1 Tbsp
- honey: 1 tsp
- Salt and freshly ground pepper: (to taste)
- hard boiled egg, quartered: 1 piece (optional)
- Lemon wedges: 4 piece (fresh)
Metric Conversion
Stages of cooking
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Bring a large pot of salted water to a boil and add green beans. Cook until bright green and tender crisp, 4 to 5 minutes; do not overcook. Drain beans, rinse with cold water, and set aside.
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Add bacon pieces to a skillet over medium heat, and cook until crispy. Remove bacon to a paper-towel to drain, but leave bacon drippings in the skillet.
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Add onions, and sauté until soft and translucent, 3 to 4 minutes. Stir in red wine vinegar, Dijon, and honey.
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Add green beans and cooked bacon to the skillet and stir until well combined. Season to taste with salt and pepper.
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Serve warm with wedges of lemon and a hard boiled egg wedge.
