The fresh green beans in this warm green bean salad with bacon soak up all the flavor of that bacon vinaigrette. This is a warm salad—or side dish— that you’ll be making often. Everything’s better with bacon, right?
Ingredients
1 pound fresh green beans, ends trimmed
3 slices bacon, cut into 1/2-inch pieces
1/2 red onion, halved and thinly sliced
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
salt and freshly ground pepper to taste
1 large hard boiled egg, quartered (optional)
4 fresh lemon wedges
Step by step
Bring a large pot of salted water to a boil and add green beans. Cook until bright green and tender crisp, 4 to 5 minutes; do not overcook. Drain beans, rinse with cold water, and set aside.
Add bacon pieces to a skillet over medium heat, and cook until crispy. Remove bacon to a paper-towel to drain, but leave bacon drippings in the skillet.
Add onions, and sauté until soft and translucent, 3 to 4 minutes. Stir in red wine vinegar, Dijon, and honey.
Add green beans and cooked bacon to the skillet and stir until well combined. Season to taste with salt and pepper.
Serve warm with wedges of lemon and a hard boiled egg wedge.
