Green Bean and Bacon Salad
Crisp green beans, feta, tangy dressing, juicy tomatoes… If it weren’t for the bacon, this would be quite the vegetarian triump! (Hint: to make it vegetarian, just omit the bacon.)
Ingredients
12 ounces green beans, trimmed
4 slices cooked thick cut bacon, chopped
1/2 cup sliced red onion
1 cup sliced cherry tomatoes
1/4 cup crumbled feta cheese
2 tablespoons red wine vinegar
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
1/2 teaspoon black pepper
Instructions
Place the green beans in salted, boiling water for 2 minutes. Drain the green beans and transfer to an ice bath until cool. Pat green beans dry.
Combine the green beans, bacon, onion, tomatoes, and feta; set aside.
In a small bowl, combine remaining ingredients and whisk vigorously until emulsified. Pour the dressing over the green bean mixture and toss to combine.
Green Bean and Bacon Salad
Ingredients
Instructions
- Place the green beans in salted, boiling water for 2 minutes. Drain the green beans and transfer to an ice bath until cool. Pat green beans dry.
- Combine the green beans, bacon, onion, tomatoes, and feta; set aside.
- In a small bowl, combine remaining ingredients and whisk vigorously until emulsified. Pour the dressing over the green bean mixture and toss to combine.
Check out some of my other creations:
DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
I can Cordon Bleu just about anything - but this is my FAVORITE! So juicy, so unexpected, so not boring - and if you haven’t bought mini muffin pans yet, this recipe will convince you they are a must for DINK recipes!