Protein: Green Bean Salad

green bean saladThis refreshing summer salad goes very well with grilled meats or grilled vegetables from the neutral food group. Skip the bacon for the vegetarian version.

Make sure you have the dressing ready when the beans are cooked. Tossing the hot green beans into the dressing helps to flavor the beans.

Serves: 4
about 20 minutes 


1 lb green beans (or a green and yellow bean mix), trimmed, cut in 1 inch pieces
1/4 lb sliced bacon, cut in 1/4 inch pieces, cooked, crispy
1 TBSP dried summer savory
3 TBSP olive oil
2 TBSP fresh lemon juice
3 TBSP water
1 medium white onion, finely chopped
white pepper

How to:

  1. In a large pot, cook green beans with 1 tablespoon of salt and 1 tablespoon of summer savory in boiling water, 5 minutes or until crisp-tender.
  2. Meanwhile in a large bowl, whisk together lemon juice, olive oil and season to taste with salt and pepper. Stir in finely chopped onion and crispy bacon.
  3. Drain beans in a colander and immediately add to the dressing. Toss until the beans are well coated.
  4. Serve warm or at room temperature or chill in fridge.

Variation: Add 1 tablespoon mustard to the lemon juice olive oil mixture.

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