Moms Bean N Bacon Salad Recipes

THREE BEAN SALAD WITH BACON DRESSING

Steps:

• Drain and rinse canned beans in a colander.
• Cook bacon in a large skillet until crisp; set aside. Reserve bacon grease in skillet.
• Add the chopped onion and garlic to the skillet and cook until light golden.
• While onion cooks, whisk together the vinegar, oil, cornstarch, mustard and brown sugar.
• Stir dressing into skillet with the onions and cook, stirring, until mixture thickens. Allow to cool slightly.
• Place beans in a salad bowl and add crumbled bacon.
• Stir cooled dressing into beans, cover and chill several hours or overnight.

BEAN AND BACON SALAD

Steps:

• In a skillet over medium heat, cook the bacon until crisp. Drain, cool, and crumble.
• In a small bowl, whisk together the vinegar, mayonnaise, and sugar.
• In a large bowl, mix the bacon, kidney beans, cabbage, celery, parsley, and onion. Season with salt and pepper. Pour the vinegar dressing mixture over the salad, and toss to coat. Refrigerate at least 1 hour before serving.

MOM'S SWEET AND SOUR BEAN SALAD

Steps:

• Mix ingredients and chill.

WARM BEAN SALAD WITH BALSAMIC-BACON VINAIGRETTE

Steps:

• To make the dressing, put the bacon in a medium heavy nonstick skillet set over moderately low heat, cover and cook until it's crisp and browned and has rendered it's fat out, about 8 minutes Add the onions, cover and cook until they are wilted, about 5 minutes adding 1 Tbls of water if necessary to prevent sticking Remove the lid and continue cooking until the onions are golden brown, about 8 minutes Add the bay leaves, balsamic vinegar and water, simmer for 30 seconds.
• Stir in the beans and salt to taste.
• Simmer 5-10 minutes, tossing occasionally, until the beans are heated through Pepper generously and stir in the parsley.
• Serve warm.

COLE SLAW WITH BEANS AND BACON

Steps:

• Lightly mix together the first 6 ingredients.
• Whisk together the 5 dressing ingredients and pour this over the salad mixture.
• Toss all lightly and serve.

SMOKY BACON AND BEAN SALAD

Steps:

• Heat a small skillet over medium high heat. Add a drizzle of EVOO and the bacon. Crisp the bacon then transfer to a paper towel-lined plate. Add dried chickpeas and reduce heat to medium. Cook until toasted and lightly browned, 10 to 12 minutes. Season chickpeas with salt and crushed pepper flakes and cool.
• Place greens in a salad bowl. Whisk together the mustard, vinegar and about 1/3 cup extra-virgin olive oil. Add bacon and chickpeas to the salad and toss to coat evenly.