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Green Bean Salad with Bacon

David Martinez
Yield 6 servings (serving size: about 1 2/3 cups)
Mustard and honey emulsify and flavor a warm bacon vinaigrette that coats the beans thoroughly, even after the green bean salad has chilled.

Ingredients

  • 2 pounds green beans, trimmed
  • 3 bacon slices
  • 2 tablespoons finely chopped shallots
  • 1/4 cup red wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt

Nutrition Information

  • calories 86
  • caloriesfromfat 24 %
  • fat 2.3 g
  • satfat 0.7 g
  • monofat 0.7 g
  • polyfat 0.2 g
  • protein 3.3 g
  • carbohydrate 13.1 g
  • fiber 5.6 g
  • cholesterol 4 mg
  • iron 1 mg
  • sodium 217 mg
  • calcium 80 mg

How to Make It

  1. Cook beans in boiling water 5 minutes. Drain and plunge beans into ice water; drain. Place beans in a large bowl.

  2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add shallots to drippings in pan; cook 1 1/2 minutes, stirring frequently. Add vinegar; cook 30 seconds, scraping pan to loosen browned bits. Drizzle mixture over beans.

  3. Combine honey, mustard, pepper, and salt, stirring with a whisk. Pour over green bean mixture; toss to coat. Sprinkle with crumbled bacon.