Green Bean Bacon and Cucumber Salad
Crisp, refreshing, and packed with bold flavors, this Green Bean Bacon and Cucumber Salad is the perfect combination of crunch and savory goodness. Tender-crisp blanched green beans, crisp cucumber slices, and tangy red onion are paired with crispy bacon for a satisfying balance of textures. A light and zesty vinaigrette made with olive oil, apple cider vinegar, Dijon mustard, and a touch of honey ties it all together, creating a salad that’s equal parts fresh and indulgent. Garnished with vibrant parsley, this salad is a versatile side dish that pairs beautifully with grilled meats or can stand alone as a light yet hearty meal option. Ready in just 25 minutes, it’s an easy, crowd-pleasing recipe ideal for summer gatherings, potlucks, or weeknight dinners.
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Recipe Information
Ingredients
- 300 grams green beans
- 6 slices bacon
- 1 large cucumber
- 0.5 medium red onion
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Bring a medium pot of salted water to a boil. Trim the ends off the green beans and cut them into bite-sized pieces.
Blanch the green beans in boiling water for 2-3 minutes until tender-crisp. Immediately transfer them to a bowl of ice water to stop the cooking. Once chilled, drain and set aside.
In a skillet over medium heat, cook the bacon until crispy. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease. Once cooled, crumble or chop into bite-sized pieces.
Peel the cucumber (optional) and slice it into thin rounds. Thinly slice the red onion.
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper to form the vinaigrette.
In a large mixing bowl, combine the blanched green beans, cucumber slices, red onion, and crumbled bacon.
Drizzle the vinaigrette over the salad and toss gently to combine and coat the vegetables evenly.
Sprinkle fresh parsley over the salad as a garnish. Serve immediately or chill in the fridge for up to 1 hour before serving.
Nutrition Facts
Calories |
198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 432 mg | 19% | |
| Total Carbohydrate | 11.4 g | 4% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.9 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 390 mg | 8% | |
*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.
