Friday, April 30, 2010

Summery Bean & Bacon Salad

The weather is starting to turn warm in New England and that is when I start looking forward to cold salads for lunch and as sides at backyard parties. Packed with fiber and protein this dish offers several good things all complimented with a little bacon. Who could ask for anything more?

Summery Bean & Bacon Salad

¾ lb fresh green beans
1 can red beans
1 can Garbanzo beans
1/3 cup roasted Piquillo peppers
2 Tbsp canned diced green chilies
6 slices bacon
½ cup chopped onion
½ cup red wine vinegar
¼ cup vegetable oil
1 Tbsp sugar
1 tsp. salt
½ tsp. fresh ground pepper


Cook bacon, let cool and crumble. Chop onions and sauté them in the leftover bacon fat until golden . Let cool. Drain and rinse canned beans. Wash and remove the stems from the fresh beans. Cut beans in half. Chop Piquillo peppers. In a large bowl, combine the beans, peppers, chilies, onion. In a small bowl, combine the vinegar, oil, sugar, salt, and pepper. Then, pour over the beans and toss like a salad. Add bacon and lightly toss again. This salad is best chilled in the fridge for a few hours before serving or overnight. Before serving mix well.



1 comment:

baby crib said...

This is a refreshing salad! I love to try this one! Thanks for sharing.