Bean and Bacon Salad
Perfect for potlucks, picnics, or a satisfying lunch, this Bean and Bacon Salad is a hearty, flavor-packed dish that's as nutritious as it is delicious. Packed with a trio of protein-rich beans—cannellini, kidney, and garbanzo—this salad is balanced with the smoky, savory crunch of crispy bacon and the freshness of cherry tomatoes, celery, and parsley. A tangy, homemade vinaigrette made with extra virgin olive oil, red wine vinegar, Dijon mustard, and a hint of honey ties all the ingredients together with a zesty finish. Quick and easy to prepare in under 30 minutes, this chilled salad makes a versatile side dish or a light main course. Its irresistible texture and bold flavors ensure it will be a crowd-pleaser at any table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups canned cannellini beans (drained and rinsed)
- 1.5 cups canned kidney beans (drained and rinsed)
- 1.5 cups canned garbanzo beans (chickpeas, drained and rinsed)
- 6 slices bacon (chopped into bite-sized pieces)
- 0.5 cup red onion (finely chopped)
- 0.5 cup celery (finely diced)
- 1 cup cherry tomatoes (halved)
- 0.25 cup parsley (fresh, chopped)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (freshly ground)
Instructions
Heat a large skillet over medium heat and cook chopped bacon until crispy, about 8-10 minutes. Transfer the cooked bacon onto a paper towel-lined plate to drain excess grease.
While the bacon is cooking, drain and rinse all the beans and place them in a large mixing bowl.
Add the chopped red onion, diced celery, halved cherry tomatoes, and chopped parsley to the bowl with the beans.
In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper to make the dressing.
Pour the dressing over the bean mixture and toss gently to coat all the ingredients evenly.
Add the crispy bacon to the salad and gently toss again to distribute.
Taste and adjust seasoning as needed with additional salt or pepper.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 4473 mg | 194% | |
| Total Carbohydrate | 241.1 g | 88% | |
| Dietary Fiber | 70.7 g | 252% | |
| Total Sugars | 26.4 g | ||
| Protein | 114.0 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 683 mg | 53% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 5093 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
