Three Bean Salad with Bacon

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Summary

Yield
Servings
Sourcestrongertogether.coop
Prep time20 minutes
Cooking time
Total time20 minutes

Description

Take this hearty and unusual three-bean salad as your contribution to a summer picnic or potluck. It’s quick to prepare for a weeknight dinner at home, too, with turkey burgers or grilled chicken kebabs.

Ingredients

2 cups
green beans (fresh, chopped)
1 cup
edamame (frozen shelled, thawed)
15 ounces
beans, kidney (drained and rinsed)
1
bell pepper, red (chopped)
2 tablespoons
onion, red (chopped)
1/2 cup
parsley, fresh (chopped)
4 slices
bacon (chopped)
2 tablespoons
honey
1/4 cup
vinegar, red wine
1/2 teaspoon
salt
1/2 teaspoon
black pepper

Instructions

Bring water to boil in a large pot; add the green beans and edamame and cook for about 2 minutes. Drain well. Place in a large bowl with the kidney beans, bell pepper, onion and parsley.
Line a plate with a double layer of paper towels. Scatter the chopped bacon in a skillet over medium heat and fry until crisp, about 10 minutes. Transfer the cooked bacon onto the plate to drain. Measure 3 to 4 tablespoons of bacon fat from the pan, and drain the extra. Put the measured bacon fat back in the pan and add the honey, red wine vinegar, salt and pepper and whisk to combine. Pour the hot dressing over the bean mixture and toss to coat. Serve warm or at room temperature.

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.