• Liz Talley - Urban Graze

Green Beans with Bacon Vinaigrette

This is a little decadent, but very tasty!

1 lb. green beans

2 slices bacon

1/4-1/3 c. thinly sliced mild onions

1 Tbsp. olive oil

1 Tbsp. apple cider vinegar

1 Tbsp. whole grain (or Dijon) mustard

Salt and pepper

Steam the beans for a couple of minutes, just until crisp-tender, about 3-5 minutes.

Drain, put into serving dish, and bring to room temperature.

Meanwhile, cook the bacon until crispy. Crumble over the beans when cooled.

Measure the bacon grease in the pan; if you don't have quite 1 Tbsp., supplement with olive oil.

Return the 1 Tbsp. grease/oil to the pan, stir in onions, and cook for a few minutes, until softened and starting to brown.

Whisk together the olive oil, vinegar, and mustard. Season with salt and pepper. Stir into the onions in the pan, and simmer for a 20-30 seconds to warm.

Pour over the beans and bacon and serve right away.

Recipe created or adapted by Liz Talley, Urban Graze

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