Two Bean Salad With Roasted Potatoes And Bacon Recipes

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EASY BACONY TWO-BEAN SALAD



Easy Bacony Two-Bean Salad image

Whip up a dinner salad in less than 15 minutes! Almost everything comes from your pantry.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 10m

Yield 6

Number Of Ingredients 9

1/3 cup finely chopped red onion
2 tablespoons olive or vegetable oil
2 tablespoons lemon juice
1/2 teaspoon Dijon mustard
2 medium tomatoes, cut into wedges
1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
1 can (14.5 oz) cut green beans, drained, rinsed
1 can (2 1/4 oz) sliced ripe olives, drained
2 tablespoons Betty Crocker™ Bac~Os® bacon flavor bits or chips

Steps:

  • In large bowl, stir onion, oil, lemon juice and mustard until well blended.
  • Add tomatoes, cannellini beans, green beans and olives; gently toss.
  • Just before serving, top with bacon bits. Cover and refrigerate any remaining salad.

Nutrition Facts : Calories 180, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1, Fiber 6 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 3 g, TransFat 0 g

EASY BEANS & POTATOES WITH BACON



Easy Beans & Potatoes with Bacon image

I created this recipe because I love the combination of green beans with bacon. It's smart when company is coming because you can start the side dish in the slow cooker and continue preparing the rest of the dinner-or visit with your guests! -Barbara Brittain, Santee, California

Provided by Taste of Home

Categories     Side Dishes

Time 6h15m

Yield 10 servings.

Number Of Ingredients 7

8 bacon strips, chopped
1-1/2 pounds fresh green beans, trimmed and cut into 2-inch pieces (about 4 cups)
4 medium potatoes, peeled and cut into 1/2-inch cubes
1 small onion, halved and sliced
1/4 cup reduced-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Cover and refrigerate bacon until serving., In a 5-qt. slow cooker, combine the remaining ingredients; stir in reserved drippings. Cover and cook on low for 6-8 hours or until potatoes are tender. Stir in bacon; heat through.

Nutrition Facts : Calories 116 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 256mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic exchanges

GREEN BEAN AND POTATO SALAD WITH BACON VINAIGRETTE!



Green Bean and Potato Salad With Bacon Vinaigrette! image

This recipe comes from Burt Wolf's Tasty Travels to Brussels Belgium. This salad is served warm or at room temp.and is delicious.I always double the recipe, because they always want seconds! :-)

Provided by Koechin Chef

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 lb new little potato
3/4 lb green beans, trimmed and cut into 2-inch pieces
2 tablespoons vegetable oil
1/4 lb thick cut bacon, diced
1/3 cup shallots or 1/3 cup red onion, minced
1/4 cup white wine vinegar
salt & fresh ground pepper

Steps:

  • Place the washed potatoes into 4 qts. salted water and boil until tender when pierced with a sharp knife tip.(30 minutes).
  • Remove with a slotted spoon and set aside until cool enough to peel.
  • Cook the green beans in the same water and boil for 5 minutes.
  • Drain and set aside.In a medium sized skillet place the oil and over medium heat and saute the bacon until crisp.
  • Remove the skillet from the heat.
  • Add the vinegar and the shallots, several grinds of fresh pepper and about 1/4-1/2 tsp.of sea or kosher salt.
  • Slice the potatoes about 1/4 inch thick into a serving bowl and add the green beans.
  • Add the contents of the skillet.
  • Toss well to combine.
  • Taste for more pepper or salt and serve warm.

Nutrition Facts : Calories 269.8, Fat 19.8, SaturatedFat 5.2, Cholesterol 19.3, Sodium 246.5, Carbohydrate 18.4, Fiber 4.2, Sugar 1.6, Protein 6.3

TWO-BEAN SALAD WITH ROASTED POTATOES AND BACON



Two-Bean Salad with Roasted Potatoes and Bacon image

Serve this bean and potato dish with grilled steak or chicken, or roasted fish.

Provided by Martha Stewart

Categories     Pork Recipes

Time 45m

Number Of Ingredients 9

4 slices bacon
1 1/2 pounds new potatoes, thinly sliced
Coarse salt and ground pepper
6 ounces wax beans, trimmed and halved
6 ounces green beans, trimmed and halved
3 tablespoons capers, rinsed and drained
1 teaspoon extra-virgin olive oil
2 scallions, thinly sliced
4 teaspoons red-wine vinegar

Steps:

  • Preheat oven to 450 degrees, with racks in upper and lower thirds. Divide bacon between two rimmed baking sheets; cook until browned, 8 minutes. Drain bacon on paper towels, reserving sheets. Crumble bacon into bite-size pieces. Add potatoes to sheets, season with pepper, and toss to coat with bacon drippings. Cook until potatoes are brown on bottoms, 15 minutes, rotating sheets halfway through. Remove sheets from oven and flip potatoes with a metal spatula.
  • In a bowl, combine beans, capers, and oil; divide between sheets with potatoes. Cook until potatoes and beans are tender, about 15 minutes, rotating sheets halfway through. Transfer potato mixture to a large bowl; toss with bacon, scallions, and vinegar.

Nutrition Facts : Calories 206 g, Fat 4 g, Fiber 6 g, Protein 7 g

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