Total Time
Prep 5 mins
Cook 20 mins

Yet another delicious, easy recipe found on the label of a vinegar bottle.

Ingredients Nutrition


  1. Cook green beans, drain and cool.
  2. Blend oil, vinegar, onion, and salt- pour over beans.
  3. Fry bacon until crisp.
  4. Break into small pieces and add to beans.
  5. Toss lightly to mix.


Most Helpful

I really liked this. Tastes even better the second day.

rmarvlynn October 05, 2009

This was an easy salad which fit the bill for a Friday night steak barbecue with friends. I did add a 1/2 tsp. of dijon mustard to the dressing. I also roughly chopped some smoked almonds and added them to the salad just prior to serving. I will make this again. Thanks Mille.

Chef Regina V. Smith September 05, 2009

I was looking for a low carb side dish recipe to go with a summer barbecue. Potato salad and pasta salad was out. This fit the plan perfectly. Everyone enjoyed it immensely. By the way, 1 16 oz bag of green beans is equal to 4 cups. I used 2 bags and quadrupled the recipe. I too thought it was a lot of olive oil, but by the time I served it, the bacon must have soaked up quite a bit of it. It was super. Thanks Mille!

Chef Booshman July 17, 2006

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