Warm Bean Salad with Balsamic Bacon Vinaigrette
Elevate your side dish game with this Warm Bean Salad with Balsamic Bacon Vinaigrette—a flavorful medley of green beans, kidney beans, and cannellini beans tossed with sweet cherry tomatoes and tangy red onion. The real magic lies in the warm balsamic bacon vinaigrette, a rich blend of crispy bacon, olive oil, Dijon mustard, garlic, and honey that coats every ingredient in smoky, tangy perfection. With just 30 minutes from start to finish, this versatile recipe is perfect for busy weeknights or impressing dinner guests. Serve it as a hearty side dish or a light main course, and savor the mouthwatering balance of textures and savory, sweet flavors. Bonus: It’s packed with protein and vibrant veggies for a colorful addition to any table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 slices Bacon
- 2 tablespoons Olive oil
- 3 tablespoons Balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon Honey
- 2 cloves Garlic
- 250 grams Green beans
- 1 cup Kidney beans (cooked or canned, drained and rinsed)
- 1 cup Cannellini beans (cooked or canned, drained and rinsed)
- 1 cup Cherry tomatoes
- 0.5 unit Red onion
- 2 tablespoons Fresh parsley or flat-leaf parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a large skillet or frying pan, cook the bacon over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate to drain. Crumble the bacon once it cools.
Reserve about 1 tablespoon of the bacon fat in the skillet and discard the rest. Add olive oil to the skillet and heat over medium-low heat.
Add the minced garlic to the skillet and cook for 1-2 minutes until fragrant and slightly softened, being careful not to let it burn.
Stir in the balsamic vinegar, Dijon mustard, honey, salt, and black pepper. Whisk the ingredients together to create the warm vinaigrette. Remove the skillet from heat and set aside.
Bring a pot of salted water to a boil. Add the green beans and cook for 4-5 minutes until they are tender but still crisp. Drain the beans and immediately transfer them to a bowl of ice water to stop the cooking process. Drain again and set aside.
Cut the cherry tomatoes in half and thinly slice the red onion. Chop the parsley finely.
In a large mixing bowl, combine the cooked green beans, kidney beans, cannellini beans, cherry tomatoes, and red onion.
Pour the warm vinaigrette over the salad ingredients and gently toss to coat everything evenly.
Sprinkle the crumbled bacon and chopped parsley over the salad. Toss lightly to incorporate.
Serve the warm bean salad immediately as a side dish or light main course. Enjoy!
Nutrition Facts
Calories |
1012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 3024 mg | 131% | |
| Total Carbohydrate | 118.6 g | 43% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 30.4 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 342 mg | 26% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2727 mg | 58% | |
*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.
