Ingredients with Measurements:
- 1 pound runner beans, trimmed and cut into 1-inch pieces
- 6 slices of bacon, chopped
- 1/2 red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Skillet
- Mixing bowl
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the runner beans and cook for 3-4 minutes until tender. Drain and rinse under cold water to stop the cooking process.
2. In a skillet, cook the chopped bacon over medium heat until crispy. Remove from the skillet and place on a paper towel to drain excess oil.
3. In a mixing bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper.
4. Add the cooked runner beans, chopped bacon, sliced red onion, halved cherry tomatoes, and chopped parsley to the mixing bowl. Toss to combine.
5. Serve the runner bean and bacon salad immediately or chill in the refrigerator until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Room temperature or chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 22g
- Carbohydrates: 13g
- Protein: 9g
- Fiber: 4g
Substitutions for ingredients:
- Green beans can be used instead of runner beans.
- Red wine vinegar can be used instead of apple cider vinegar.
- Maple syrup can be used instead of honey.
Variations:
- Add crumbled feta cheese or goat cheese for extra flavor.
- Substitute the bacon with grilled chicken or shrimp for a lighter version.
- Add chopped walnuts or pecans for crunch.
Tips and tricks:
- To save time, cook the runner beans and bacon ahead of time and assemble the salad just before serving.
- Make sure to rinse the cooked runner beans under cold water to stop the cooking process and prevent them from becoming mushy.
- Use a good quality olive oil for the dressing to enhance the flavors of the salad.
Storage instructions:
- Store the runner bean and bacon salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold, but if you prefer it warm, you can microwave it for 30 seconds or heat it in a skillet over low heat until warmed through.
Presentation ideas:
- Serve the runner bean and bacon salad on a large platter or individual plates.
- Garnish with extra chopped parsley or crumbled cheese.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Garlic bread or a crusty baguette.
Troubleshooting advice:
- If the salad is too dry, add more olive oil or vinegar to the dressing.
Food safety advice:
- Make sure to cook the bacon thoroughly to avoid any risk of foodborne illness.
Food history:
- Runner beans are a type of green bean that originated in South America and were introduced to Europe in the 17th century.
Flavor profiles:
- The runner bean and bacon salad is a combination of savory and sweet flavors with a tangy dressing.
Serving suggestions:
- Serve the runner bean and bacon salad as a side dish or a light lunch.
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