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

Preparation:

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.

Cheers!

--Jason