Green Bean Bacon And Cucumber Salad Recipes

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GREEN BEANS AND BACON



Green Beans and Bacon image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 9

2 1/2 pounds green beans, trimmed
Kosher salt
1/2 pound bacon, roughly chopped
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 teaspoon red pepper flakes
1/2 cup chopped toasted pecans
Juice of 1/2 lemon
Freshly ground pepper

Steps:

  • Toss the green beans into a large pot of boiling salted water and cook until bright green in color and crisp-tender, about 5 minutes. Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans again and pat dry.
  • Cook the bacon in a large, heavy saute pan until crisp, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain. Spoon off the excess bacon grease, leaving 2 tablespoons in the pan. Add the onion to the pan and saute until soft and very tender, 4 to 5 minutes. Sprinkle in the garlic and red pepper flakes and saute until just fragrant, about 1 more minute. Add the reserved green beans and the pecans and cook until heated through, 5 to 6 minutes more. Return the bacon to the pan, pour in the lemon juice and toss. Season with salt and pepper.

GREEN BEAN SALAD WITH BACON



Green Bean Salad with Bacon image

Serve it warm or chilled-this salad is versatile and ready for any occasion.-Cynthia M. Bent, Neward, Delaware

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 7

1-1/2 pounds fresh green beans, trimmed
4 bacon strips, chopped
2 medium onions, thinly sliced
1/4 cup cider vinegar
2 tablespoons sugar
2 tablespoons brown sugar
1 teaspoon salt

Steps:

  • Place beans in a large saucepan; add water to cover. Bring to a boil. Cook, uncovered, 4-7 minutes or until crisp-tender. Drain. , In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons drippings in pan., Add onions to drippings; cook and stir until tender. Stir in vinegar, sugars and salt until blended. Add beans; toss and heat through. Top with bacon.

Nutrition Facts :

GREEN BEAN, BACON AND CUCUMBER SALAD



Green Bean, Bacon and Cucumber Salad image

A mixture of things I enjoy. Good way to use fresh beans. I love maple bacon, brown sugar and cider vinegar together.

Provided by out of here

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs fresh green beans, very tiny ones
1/2 lb maple bacon
1/2 cup brown sugar
1 English cucumber
1/2 cup cider vinegar
salt and pepper

Steps:

  • Cook the cut beans in boiling water until crisp-tender. Drain.
  • In a frying pan, fry the cut-up bacon until crisp; drain on paper towel and set aside.
  • In the same frying pan, add the brown sugar and vinegar; simmer 5 minutes.
  • Slice the cucumber in a bowl and salt the top. Let these sit while you are preparing the beans and bacon.
  • Drain and squeeze the cucumbers; add to the frying pan along with the beans and crispy bacon.
  • Mix all together and enjoy!

Nutrition Facts : Calories 434.5, Fat 26, SaturatedFat 8.6, Cholesterol 38.6, Sodium 493.2, Carbohydrate 42.2, Fiber 5, Sugar 33.6, Protein 10.2

SALMON, CUCUMBER, AND GREEN BEAN SALAD



Salmon, Cucumber, and Green Bean Salad image

The tender salmon with lime and cilantro dressing goes nicely with crunchy cucumber and green beans in this delightful summertime salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 25m

Number Of Ingredients 8

1 pound skinless salmon fillets
Coarse salt and ground pepper
3 teaspoons toasted sesame oil
1 pound green beans, stem ends trimmed, cut into 2-inch lengths
1/3 cup fresh lime juice
2 tablespoons chopped fresh cilantro
1 English cucumber, peeled and cut (about 2 cups)
4 to 6 radishes, halved and thinly sliced crosswise (1 cup)

Steps:

  • Heat broiler. Place salmon on a rimmed baking sheet. Season generously with salt and pepper; rub with 1 teaspoon sesame oil. Broil, 4 inches from heat source, until fillets are opaque throughout, 10 to 12 minutes. Set aside to cool.
  • Meanwhile, cook green beans in a medium pot of boiling salted water until crisp-tender, about 4 minutes; drain, and let cool slightly.
  • In a large bowl, whisk together remaining 2 teaspoons sesame oil, lime juice, and cilantro; season generously with salt and pepper.
  • Add green beans, cucumber, and radishes. With a fork, break salmon into large chunks. Add to salad; toss gently. Serve immediately.

Nutrition Facts : Calories 287 g, Fat 16 g, Fiber 4 g, Protein 25 g

BEAN AND BACON SALAD



Bean and Bacon Salad image

My father used to enjoy making this when we were kids. Now I make it for potlucks, and it's a huge crowd pleaser!

Provided by Declan's Mama

Categories     Meat and Poultry Recipes     Pork     Bacon     Salad

Time 1h25m

Yield 6

Number Of Ingredients 11

10 slices bacon
2 tablespoons vinegar
½ cup mayonnaise
2 tablespoons white sugar
1 (15.25 ounce) can kidney beans, drained and rinsed
1 ½ cups shredded cabbage
½ cup diced celery
2 tablespoons chopped fresh parsley
⅓ cup finely chopped onion
1 teaspoon salt
1 dash ground black pepper

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.

Nutrition Facts : Calories 300.8 calories, Carbohydrate 18 g, Cholesterol 23.9 mg, Fat 21.3 g, Fiber 5.2 g, Protein 10.1 g, SaturatedFat 4.3 g, Sodium 1013.2 mg, Sugar 5.4 g

GREEK CUCUMBER BEAN SALAD



Greek Cucumber Bean Salad image

I make this salad to last all week for my work lunch. It's very versatile in that you could add different types of beans or even a different flavor dressing to your taste. I like to use enough Kalamata olives that I have one in almost every bite! You could easily cut this recipe in half to serve for dinner.

Provided by Julie Galatocky

Categories     Salad     Beans

Time 2h25m

Yield 8

Number Of Ingredients 12

1 (15.5 ounce) can great northern beans, rinsed and drained
1 (15 ounce) can fava beans, rinsed and drained
2 (5 ounce) jars Kalamata olives, pitted and halved
4 medium cucumbers, seeded and chopped
2 medium carrots, shredded
½ large sweet onion, thinly sliced
1 bunch fresh parsley, chopped
½ cup cold lemon juice
½ cup olive oil
1 ½ teaspoons salt
½ teaspoon ground black pepper
1 (8 ounce) package crumbled feta cheese

Steps:

  • Combine great northern beans, fava beans, Kalamata olives, cucumbers, carrots, onion, and parsley in a large salad bowl.
  • Whisk lemon juice, olive oil, salt, and pepper together in a small glass measuring cup until it thickens slightly. Pour over the salad and mix well.
  • Add feta cheese and toss to combine. Cover and refrigerate until flavors have blended, about 2 hours.

Nutrition Facts : Calories 424.4 calories, Carbohydrate 30.4 g, Cholesterol 25.3 mg, Fat 29.3 g, Fiber 6.4 g, Protein 12.7 g, SaturatedFat 7.4 g, Sodium 1580.8 mg, Sugar 4.4 g

CREAMY GREEN BEAN SALAD



Creamy Green Bean Salad image

IN our early years of marriage, my husband asked me to make bean salad "like his mother's". I've tried many versions, but this is the one our whole family likes best. In the past, I'd can about 50 quarts of green beans every year, but now my husband suggests I can only enough to keep making this salad. -Lorraine Mix, Remer, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 6

2 tablespoons sour cream
1 tablespoon prepared Italian salad dressing
1 can (8 ounces) cut green beans, drained
1 medium tomato, chopped and drained
2 tablespoons finely chopped onion
Lettuce leaves

Steps:

  • In a bowl, combine sour cream and salad dressing; mix well. Stir in beans, tomato and onion. Cover and refrigerate for 1 hour. Serve on lettuce.

Nutrition Facts :

GREEN BEAN, YELLOW PEPPER, AND BACON SALAD WITH OREGANO VINAIGRETTE



Green Bean, Yellow Pepper, and Bacon Salad with Oregano Vinaigrette image

Categories     Salad     Side     Picnic     Bacon     Green Bean     Bell Pepper     Summer     Chill     Oregano     Boil     Gourmet     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8 to 10

Number Of Ingredients 7

1 1/2 pounds green beans, trimmed
1 tablespoon red-wine vinegar
1 teaspoon Dijon-style mustard
1/2 teaspoon dried orégano, crumbled
1/4 cup extra-virgin olive oil
1 small yellow bell pepper, cut into paper-thin strips
6 slices of lean bacon, cooked until crisp and drained

Steps:

  • In a kettle of boiling water cook the beans for 2 to 4 minutes, or until they are crisp-tender, drain them, and refresh them in a bowl of ice and cold water. In a large bowl whisk together the vinegar, the mustard, and the orégano and add the oil in a stream, whisking until the vinaigrette is emulsified. To the vinaigrette add the beans, drained well, the yellow pepper, and the bacon, crumbled, toss the salad, and season it with salt and black pepper. The salad may be made 8 hours in advance.

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