Three Bean Salad with Bacon Dressing
Elevate your side dishes with this irresistible Three Bean Salad with Bacon Dressing, a bold twist on a classic favorite. Featuring a vibrant mix of tender blanched green beans, hearty kidney beans, and creamy chickpeas, this salad is brought to life with a warm, tangy-sweet bacon dressing made from crispy bacon drippings, apple cider vinegar, Dijon mustard, and honey. The addition of sautéed red onion and garlic infuses the dish with savory depth, while a sprinkle of fresh parsley brightens each bite. Ready in just 30 minutes, this easy-to-make, protein-packed salad is perfect for potlucks, picnics, or as a flavorful side for grilled meats. Serve it warm or at room temperature for a guaranteed crowd-pleaser that blends indulgence with wholesome ingredients.
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Recipe Information
Ingredients
- 200 grams Green beans
- 200 grams Kidney beans (cooked or canned, drained and rinsed)
- 200 grams Chickpeas (cooked or canned, drained and rinsed)
- 4 strips Bacon
- 1 small Red onion, finely chopped
- 2 cloves Garlic, minced
- 3 tablespoons Apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon Honey
- 3 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Trim the ends of the green beans and cut them into 2-inch pieces.
Bring a pot of salted water to boil. Blanch the green beans by cooking them in the boiling water for 2-3 minutes, then transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
In a large skillet, cook the bacon strips over medium heat until crispy. Remove the bacon and place it on paper towels to drain. Reserve 2 tablespoons of the bacon fat in the skillet and discard any excess.
Crumble the cooked bacon into small pieces and set aside.
In the same skillet with the reserved bacon fat, sauté the chopped red onion over medium heat until softened, about 3-4 minutes.
Add the minced garlic and cook for another 30 seconds, stirring constantly to avoid burning.
Reduce the heat to low and stir in the apple cider vinegar, Dijon mustard, honey, and olive oil. Whisk the mixture together until emulsified and heated through.
Season the dressing with salt and black pepper. Taste and adjust the seasoning if needed.
In a large mixing bowl, combine the blanched green beans, kidney beans, and chickpeas.
Pour the warm bacon dressing over the beans and toss to coat evenly.
Add the crumbled bacon and gently mix it into the salad.
Garnish with fresh parsley if desired and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
1228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 2878 mg | 125% | |
| Total Carbohydrate | 128.1 g | 47% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 37.4 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 274 mg | 21% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2047 mg | 44% | |
*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.
