Prep 5 mins
Cook 20 mins
Yet another delicious, easy recipe found on the label of a vinegar bottle.
- 2 cups green beans
- 1⁄4 cup white wine vinegar
- 1 teaspoon Nu-salt (or any salt substitute)
- 1⁄2 cup olive oil
- 1⁄4 cup onion, minced
- 8 -9 slices bacon
- Cook green beans, drain and cool.
- Blend oil, vinegar, onion, and salt- pour over beans.
- Fry bacon until crisp.
- Break into small pieces and add to beans.
- Toss lightly to mix.
I really liked this. Tastes even better the second day.
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.
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!