Three Bean Salad with Bacon

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.

Prep Time

20 minutes

Cook Time

0 minutes


4 Servings


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


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.


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