Are you looking for a hearty and flavorful salad that is quick and easy to make? Look no further than bean and bacon salad! This classic combination of beans, bacon, and vegetables is tossed in a tangy dressing for a delicious and satisfying meal. Whether you are hosting a backyard barbecue or simply looking for a healthy and protein-packed lunch, bean and bacon salad is sure to hit the spot. With its vibrant colors and contrasting textures, this salad is a feast for the eyes as well as the taste buds. Best of all, it is incredibly versatile and can be customized to your liking. So grab your apron and let's get cooking!
Check out the recipes below so you can choose the best recipe for yourself!
BEAN AND BACON SALAD
My father used to enjoy making this when we were kids. Now I make it for potlucks, and it's a huge crowd pleaser!
Provided by Declan's Mama
Categories Meat and Poultry Recipes Pork Bacon Salad
Time 1h25m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 300.8 calories, Carbohydrate 18 g, Cholesterol 23.9 mg, Fat 21.3 g, Fiber 5.2 g, Protein 10.1 g, SaturatedFat 4.3 g, Sodium 1013.2 mg, Sugar 5.4 g
GREEN BEAN AND POTATO SALAD WITH BACON VINAIGRETTE!
This recipe comes from Burt Wolf's Tasty Travels to Brussels Belgium. This salad is served warm or at room temp.and is delicious.I always double the recipe, because they always want seconds! :-)
Provided by Koechin Chef
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 269.8, Fat 19.8, SaturatedFat 5.2, Cholesterol 19.3, Sodium 246.5, Carbohydrate 18.4, Fiber 4.2, Sugar 1.6, Protein 6.3
GREEN BEAN, YELLOW PEPPER, AND BACON SALAD WITH OREGANO VINAIGRETTE
Categories Salad Side Picnic Bacon Green Bean Bell Pepper Summer Chill Oregano Boil Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8 to 10
Number Of Ingredients 7
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.
BEAN AND BACON SALAD
Provided by Jacques Pepin
Categories salads and dressings
Time 2h
Yield 6 generous servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 485, UnsaturatedFat 15 grams, Carbohydrate 49 grams, Fat 23 grams, Fiber 12 grams, Protein 22 grams, SaturatedFat 6 grams, Sodium 849 milligrams, Sugar 4 grams, TransFat 0 grams
SMOKY BACON AND BEAN SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 8
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.
Tips:
- Choose the right beans: For this salad, it's best to use a firm bean that will hold its shape, such as kidney beans, black beans, or chickpeas.
- Cook the beans properly: Beans should be cooked until they are tender but not mushy. If you're using canned beans, rinse them thoroughly before using.
- Use high-quality bacon: The bacon is one of the stars of this salad, so it's important to use a good quality bacon that has a nice smoky flavor.
- Don't overcrowd the pan when cooking the bacon: If you crowd the pan, the bacon will steam instead of fry and it won't get crispy.
- Chop the vegetables evenly: This will help ensure that they cook evenly.
- Use a light dressing: A heavy dressing will overpower the other flavors in the salad.
Conclusion:
Bean and bacon salad is a delicious and versatile salad that can be served as a main course or side dish. It's packed with protein, fiber, and healthy fats, and it's also a good source of vitamins and minerals. This salad is also very easy to make, and it's a great way to use up leftover beans and bacon. So next time you're looking for a quick and easy salad recipe, give bean and bacon salad a try.
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