Three Bean Salad With Bacon Dressing 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.

THREE BEAN SALAD WITH BACON DRESSING

Steps:

• Drain the soaked black and red beans separately in a strainer. In two medium saucepans, bring 5 cups of water (2 1/2 cups in each) to a boil. Add the black beans to one pot and the red beans to another, reduce the heat under both to medium, and simmer for about 45 minutes, until the beans are tender but not soft.
• Drain the beans separately in a colander and set aside, covered. Bring the remaining 3 cups of lightly salted water to a boil in one of the saucepans, and fill a large bowl with cold water and add several ice cubes to it. Cook the string beans for 3 to 4 minutes, depending on their size, until they are tender but still bright green.
• Immediately drain them and plunge them into the ice water to retain their green color. Drain and dry on paper towels.
• In a medium heavy skillet cook the bacon strips over medium heat until crisp. Remove the bacon with a slotted spoon and drain briefly on paper towels.
• In a small bowl, measure 1 tablespoon of the bacon fat and whisk it together with the remaining ingredients (except lemon wedges).
• In a large serving bowl, combine all the beans and drizzle the dressing over. Toss gently just to coat all the ingredients evenly, crumble the bacon over the top and serve while still slightly warm, Garnish with lemon wedges.

THREEBEAN SALAD WITH BACON DRESSING

Steps:

• In two medium saucepans, bring 5 cups of water (2 1/2 cups in each) to a boil. Drain the soaked black and red beans separately in a strainer. Add the black beans to one pot and the red beans to another, reduce the heat under both to medium, and simmer for about 45 minutes, until the beans are tender but not soft. Drain the beans separately in a colander and set aside, covered.
• Bring the remaining 3 cups of lightly salted water to a boil in one of the saucepans, and fill a large bowl with cold water and add several ice cubes to it. Cook the string beans for 3 to 4 minutes, depending on their size, until they are tender but still bright green. Immediately drain them and plunge them into the ice water to retain their green color. Drain and dry on paper towels.
• In a medium heavy skillet cook the bacon strips over medium heat until crisp. Remove the bacon with a slotted spoon and drain briefly on paper towels. Measure 1 tablespoon of the bacon fat and, in a small bowl, whisk it together with the vegetable oil, vinegar, honey, mustard, salt, and pepper. In a large serving bowl, combine all the beans and drizzle the dressing over. Toss gently just to coat all the ingredients evenly, crumble the bacon over the top and serve while still slightly warm, garnished with lemon wedges.

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.

DRESSING FOR THREE BEAN SALAD

Steps:

• Combine all ingredients in small saucepan and bring to a boil to dissolve sugar. Allow to cool slightly and pour over beans/veggie mixture.