Summer Green Bean Salad

Summer Green Bean Salad Recipe | Delicious and Healthy

| Servings: 4

Introduction

Summer Green Bean Salad is a refreshing and flavorful dish that is perfect for a light and healthy meal. This salad is a great way to enjoy the fresh flavors of green beans, combined with a tangy and savory dressing.

History

Green bean salads have been enjoyed for centuries, with variations of the dish found in many different cultures around the world. This particular recipe is a modern twist on the classic green bean salad, with the addition of bacon and a zesty vinaigrette dressing.

Ingredients

2 slices of bacon
1 can of French-style or cut green beans, drained
1 tsp of salt
0.33 cup of finely chopped onion
1 tsp of dill weed
0.5 cup of water
0.25 cup of vinegar
1 tbsp of sugar
0.5 tsp of salt
0.25 tsp of fresh ground pepper
2 tbsp of olive oil

How to prepare

In a small skillet, cook the bacon until it is crisp and brown. Drain the bacon, crumble it, and place it in a medium bowl.
Add the beans, 1 tsp of salt, onion, and dill weed to the bowl. Toss the ingredients gently to combine them.
In a small bowl, combine the remaining ingredients and whisk them until they are well-blended.
Pour the dressing over the bean mixture and toss it gently to coat all the ingredients.
Cover the bowl and refrigerate it for about 2 hours before serving.

Variations

Add cherry tomatoes or red bell peppers for added color and flavor.
Substitute the bacon with cooked chicken or tofu for a vegetarian option.
Add chopped fresh herbs such as parsley or basil for extra freshness.

Cooking Tips & Tricks

Be sure to cook the bacon until it is crisp and brown to add a delicious smoky flavor to the salad.

- Drain the bacon well before adding it to the salad to prevent it from becoming soggy.

- Refrigerate the salad for at least 2 hours before serving to allow the flavors to meld together.

Serving Suggestions

This salad can be served as a side dish or as a light main course. It pairs well with grilled chicken or fish.

Cooking Techniques

The key to making this salad is to cook the bacon until it is crisp and brown, and to refrigerate the salad for at least 2 hours before serving to allow the flavors to meld together.

Ingredient Substitutions

If you don't have bacon, you can substitute it with cooked ham or pancetta. You can also use fresh green beans instead of canned beans.

Make Ahead Tips

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to give it a good stir before serving.

Presentation Ideas

Serve this salad in a large bowl or on a platter, garnished with fresh herbs or a sprinkle of dill weed.

Pairing Recommendations

This salad pairs well with grilled meats, seafood, or a simple sandwich for a light and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. This salad is best served cold and does not need to be reheated.

Nutrition Information

Calories per serving

This salad contains approximately 120 calories per serving.

Carbohydrates

This Summer Green Bean Salad contains approximately 10 grams of carbohydrates per serving.

Fats

This salad contains approximately 7 grams of fat per serving.

Proteins

This salad contains approximately 3 grams of protein per serving.

Vitamins and minerals

Green beans are a good source of vitamins A, C, and K, as well as minerals such as potassium and manganese.

Alergens

This recipe contains bacon, which may be a potential allergen for some individuals.

Summary

Overall, this Summer Green Bean Salad is a nutritious and delicious dish that is perfect for a light and refreshing meal.

Summary

Summer Green Bean Salad is a delicious and nutritious dish that is perfect for a light and refreshing meal. With the combination of green beans, bacon, and a zesty vinaigrette dressing, this salad is sure to be a hit at your next summer gathering. Enjoy!

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Summer Green Bean Salad. It was a warm, sunny day in the middle of July, and I had just returned from the farmer's market with a big bag of fresh green beans. As I sorted through the beans, washing and snapping off the ends, a neighbor stopped by to chat.

"Hello, dearie!" Mrs. Jenkins greeted me with a smile. "What do you plan on doing with all those green beans?"

I explained that I was thinking of making a simple green bean salad with them, but I wanted to try something new and exciting. Mrs. Jenkins, who was known in our neighborhood for her delicious and inventive recipes, immediately perked up.

"Well, have I got a recipe for you!" she exclaimed. "It's a Summer Green Bean Salad that my grandmother used to make. It's light, refreshing, and perfect for a hot day like today."

Mrs. Jenkins proceeded to share the recipe with me, detailing each step and ingredient with enthusiasm. I listened intently, eager to learn from her wealth of culinary knowledge. As she spoke, I could practically taste the tangy dressing, the crisp green beans, and the fresh herbs melding together in perfect harmony.

After Mrs. Jenkins left, I wasted no time in getting to work on the salad. I blanched the green beans, chopped the herbs, and whisked together the dressing with precision and care. The kitchen filled with the fragrant aromas of garlic, lemon, and olive oil as I tossed everything together in a big bowl.

When I finally took my first bite of the Summer Green Bean Salad, I knew I had stumbled upon something truly special. The flavors danced on my taste buds, each one complementing the other in a delightful medley of freshness and crunch. I could almost hear my grandmother's voice whispering in my ear, guiding me through each step of the recipe with love and pride.

From that day on, Summer Green Bean Salad became a staple in my cooking repertoire. I made it for family gatherings, potlucks, and picnics, always receiving rave reviews and requests for the recipe. Each time I prepared it, I felt a sense of connection to Mrs. Jenkins and her grandmother, as if their culinary legacy was being passed down through me with every dish I served.

As the years passed, I continued to experiment with the recipe, adding my own twists and variations to suit my taste and the seasons. I swapped out the lemon for lime, the parsley for cilantro, and even added a sprinkle of toasted almonds for extra crunch. But no matter how many times I tweaked the recipe, the essence of the Summer Green Bean Salad remained the same – a simple, yet elegant dish that celebrated the beauty of fresh, seasonal ingredients.

Now, as I sit here in my kitchen, surrounded by the comforting scents of herbs and garlic, I can't help but feel grateful for the serendipitous encounter that led me to discover this recipe. It's a reminder of the power of sharing, of how a simple gesture of kindness can spark a culinary journey that stretches across generations.

I like to think that Mrs. Jenkins and her grandmother are looking down on me now, smiling with pride as I prepare another batch of Summer Green Bean Salad. And as I take that first, satisfying bite, I know that their legacy lives on in every delicious mouthful.