Bean Salad with Bacon, Tomato and Parmesan

Bean Salad with Bacon, Tomato and Parmesan

Easy and healthy, full of protein and fiber!

A healthy yet hearty bean salad with bacon, tomato, almonds and parmesan tossed a refreshing balsamic and olive oil dressing. Full of protein and fiber, this salad is perfect for a potluck, picnic or lunch!

Bean Salad with Bacon Tomato Parmesan and Balsamic Vinegar Dressing - EASY and HEALTHY, full of protein and fiber!

Ingredients list for the bean salad

  • 1 1/2 pounds trimmed beans (green and yellow wax in our case), cut to 2 to 3 inch long pieces
  • 1 medium red onion, finely chopped
  • 2 cups cherry or grappe tomatoes, halved
  • 4 strips of bacon
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons olive oil
  • 1 tablespoon honey
  • 1/2 teaspoon Italian seasoning
  • 3/4 cup chopped chives
  • Parmesan cheese shavings
  • Chopped almonds
  • Salt and freshly ground black pepper
  • oz
    We recommend
    Ozeri Multifunction Kitchen & Food Scale
    Shop

Bean Salad with Bacon Tomato Parmesan and Balsamic Vinegar Dressing - EASY and HEALTHY, full of protein and fiber!

Bean Salad with Bacon Tomato Parmesan and Balsamic Vinegar Dressing - EASY and HEALTHY, full of protein and fiber!

Bean Salad with Bacon Tomato Parmesan and Balsamic Vinegar Dressing - EASY and HEALTHY, full of protein and fiber!

Bean Salad with Bacon Tomato Parmesan and Balsamic Vinegar Dressing - EASY and HEALTHY, full of protein and fiber!

Directions

1. Soak chopped red onions in a small bowl of water to help take the edge off the onions. Let sit on the side while you prepare the salad.

2. Fry bacon in a skillet until crisp. Lay down on absorbent paper to drain of the fat then cut bacon into small bits. Set aside.

3. Bring a large pot of salted water to a boil. Add the green beans and yellow wax beans to the water and blanch only for about 2 – 3 minutes, until the beans are just barely cooked through, but still crisp. When the beans are ready, drain and transfer immediately into ice water to stop the cooking. The beans will stay crisp and keep their bright color. Drain the beans and the red onions.

4. To make the dressing: combine olive oil, balsamic, Italian seasoning, honey salt and pepper in a small jar with a lid and shake vigorously to emulsify.

5. Place the beans, minced red onion, halved cherry tomatoes, bacon, chopped almonds and chopped chives in a large salad bowl. Pour in some of the dressing and toss to coat. Sprinkle in the Parmesan cheese and toss to combine. Adjust seasoning with salt and freshly ground black pepper and refrigerate until ready to serve with more dressing on the side. Enjoy!

Note: The blanched beans won’t wilt easily so this salad will hold overnight in the refrigerator already dressed. It’s also perfect to bring on a picnic!

Wholesome and delicious meals to brighten your life.

© 2016 Eatwell 101 - Home - About - Contact - Press - Advertise - Legal - Privacy Policy