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Cannellini and Green Bean Salad with Herbs and Bacon
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- #106085
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
8 ounces green beans
salt
1/4 pound thick cut bacon
4 cups cannellini beans, rinsed and drained
1/2 medium red onion
2 cloves garlic
1/4 cup chopped parsley
2 tablespoons fresh dill, chopped
6 sage leaves, thinly sliced
2 tablespoons lemon juice
2 tablespoons champagne vinegar
6 tablespoons olive oil
black pepper
directions
Bring a medium pot of salted water to a boil. Trim green beans. Cook green beans in salted water for 4-5 minutes until crisp tender.
Meanwhile, place bacon in a single layer in a large saute pan over medium heat. Cook for 10-12 minutes until crisp. Drain on paper towels.
Rinse cannellini beans and place in a large mixing bowl. Finely chop red onion and add to the bowl. Drain cooked green beans and rinse under cool water until room temperature.
Cut green beans into pieces about 1 inch long. Add green beans to cannellini beans in the bowl. Chop garlic and add to bowl along with all herbs.
In a small bowl, mix lemon juice, vinegar and olive oil with cracked pepper and salt until emulsified. Pour vinaigrette over beans. Chop/crumble bacon and stir into bean mixture with the vinaigrette.
Taste and season with additional salt and pepper if necessary.
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nutrition data
416 calories, 23 grams fat, 35 grams carbohydrates, 18 grams protein per serving.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
August 9, 2010
This was delicious, easy, delicious, relatively quick, and DELICIOUS! My husband and I both loved it and we most definitely will be making this again.