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  • Tina Huggins

Green Beans and Bacon Vinaigrette

This is a simple yet delicious change from plain green beans, everyone in my family loves this recipe.

Servings: 8

Prep Time: 15

Cook Time: 8 minutes


Kosher salt and black pepper

2 pounds green beans, trimmed

6 slices bacon

2 shallots, sliced

Kosher Salt and Pepper

2 tablespoons cider vinegar

2 tablespoons whole-grain mustard

2 tablespoons olive oil


Bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool; transfer to a serving bowl.

Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes; transfer to a paper towel-lined plate. Let cool, then break into pieces.

Discard all but 2 tablespoons of the bacon drippings from the skillet and return to medium heat. Add the shallots and cook, stirring, for 1 minute. Stir in the vinegar, mustard, oil, teaspoon salt, and teaspoon pepper. Add to the green beans, along with the bacon, and toss to combine.

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