Green Beans with Bacon Vinaigrette

More summer produce is in season, green beans are at the market. Like much of the delicious summer vegetables, there are many ways to enjoy them, raw or cooked or preserved, either canning or freezing. This recipe calls for other ingredients that are sold at the market. Enjoy.

  • Serves 8    Hands-On Time Total Time 

kosher salt and black pepper
pounds green beans, trimmed
slices bacon
shallots, sliced
tablespoons cider vinegar
tablespoons whole-grain mustard
tablespoons olive oil


  1. 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.
  2. 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.
  3. 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, ¾ teaspoon salt, and ¼ teaspoon pepper. Add to the green beans, along with the bacon, and toss to combine.
  • Nutritional Information


    Per Serving

    • Calories121 calories
    • Fat8 g
    • Sat Fat2 g
    • Cholesterol8 mg
    • Sodium516 mg
    • Protein4 g
    • Carbohydrate9 g
    • Sugar2 g
    • Fiber4 g
    • Iron1 mg
    • Calcium43 mg