Haricots Verts With Warm Bacon Vinaigrette

READY IN: 25mins
Recipe by Little Suzy Homemak

From Cooking Light

Top Review by Chef by Chance

I made these for Easter and everyone really liked them. I couldn't find fresh beans so I used frozen and they worked ok but slightly mushier then I like.

Ingredients Nutrition


  1. Cook beans in boiling water for 7 minutes or until crisp-tender. Drain and plunge beans into ice water, drain.
  2. Cook bacon in a large nonstick skillet over medium heat until crisp; remove with a slotted spoon. Add shallots to drippings in pan; cook 5 minutes or until tender. Combine shallots and bacon in a large bowl. Add beans to pan; cook 3 minutes or until thoroughly heated. Add beans, oil, vinegar, and salt to bacon mixture; toss to combine. Sprinkle with walnuts and parsley.

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