Mustard and honey emulsify and flavor a warm bacon vinaigrette that coats the beans thoroughly, even after the green bean salad has chilled.

Lia Huber
Recipe by Cooking Light March 2005

Gallery

David Martinez

Recipe Summary

Yield:
6 servings (serving size: about 1 2/3 cups)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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

Nutrition Facts

86 calories; calories from fat 24%; fat 2.3g; saturated fat 0.7g; mono fat 0.7g; poly fat 0.2g; protein 3.3g; carbohydrates 13.1g; fiber 5.6g; cholesterol 4mg; iron 1mg; sodium 217mg; calcium 80mg.
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