Green Bean Bacon And Cucumber Salad Recipes

QUICK GREEN BEANS WITH BACON

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, until beans are crisp-tender, 8-10 minutes; drain. In a large skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender, stirring occasionally, 3-5 minutes., Add beans to bacon mixture. Sprinkle with salt and pepper; toss to coat.

GREEN BEANS WITH BACON

Steps:

• Heat oil in a skillet over low heat. Add garlic and cook for 30 seconds. Stir in green beans and brown sugar, and season with sea salt. Add bacon, increase heat to medium, and stir.
• Pour chicken broth into the pan, cover, and let simmer for 10 minutes. Stir, adding more broth if needed. Cover and cook for another 10 minutes. Stir, uncover, and simmer over low heat until liquid evaporates, about 10 minutes more. Serve.

GREEN BEANS AND BACON

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, BACON AND CUCUMBER SALAD

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!

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.

EASY COLD GREEN BEAN SALAD

Steps:

• Bring a large pot with lightly salted water to a boil over high heat. Add beans and cook, uncovered, until soft but still firm to the bite, 7 to 10 minutes. Check often so beans don't overcook.
• Combine vinegar, olive oil, onion, garlic, parsley, sugar, salt, and pepper in a large bowl.
• Drain cooked green beans and mix with dressing in the bowl while still warm. Allow to marinate at room temperature for at least 1 hour. Serve at room temperature or chilled.