Bean And Bacon Salad With Roasted Pepper Dressing Recipes

Steps:

• Boil 1 pound wax beans and/or green beans(trimmed and halved) until tender, 4 minutes; drain. Cook 3 slices chopped bacon( in a skillet over medium heat until crisp, 7 minutes. Add 1 chopped shallot; (cook 2 minutes. Stir in 2 tablespoons cider vinegar. Toss in the beans, some chopped parsley, and salt and pepper.

Steps:

• In a skillet over medium heat, cook the bacon until crisp. Drain, cool, and crumble.
• In a small bowl, whisk together the vinegar, mayonnaise, and sugar.
• In a large bowl, mix the bacon, kidney beans, cabbage, celery, parsley, and onion. Season with salt and pepper. Pour the vinegar dressing mixture over the salad, and toss to coat. Refrigerate at least 1 hour before serving.

Steps:

• Char peppers over open flame or in broiler until blackened on all sides. Transfer peppers to large bowl; cover tightly with plastic wrap. Let stand 15 minutes. Peel and seed peppers. Cut peppers into 1/3-inch-wide strips; place in medium bowl. (Can be prepared 6 hours ahead. Cover and let stand at room temperature.)
• Cook bacon in heavy large skillet over medium heat until crisp. Transfer bacon to paper towels to drain. Add garlic and crushed red pepper to drippings in skillet and stir until garlic begins to brown, about 1 minute. Add thyme and stir 10 seconds. Stir in vinegar and 1/4 teaspoon salt. Pour warm dressing over peppers in bowl. Crumble bacon and add to peppers along with pine nuts; toss to coat. Season to taste with additional salt and pepper and serve.

Steps:

• In large bowl combine yellow pepper, beans, roasted red peppers and tomatoes.
• In jar with tight-fitting lid combine parsley, vinegar, Worcestershire sauce, sugar, basil and garlic; shake well. Pour over vegetables; toss gently. Cover and let stand at room temperature for 30 minutes or refrigerate for 2 hours.
• To serve, place leaves of lettuce on individual salad plates and top with bean mixture.

Steps:

• Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
• Toss greens in large bowl with enough dressing to coat. Place greens in center of 4 plates. Toss beans, red peppers and onion in medium bowl with enough dressing to coat. Top greens with bean mixture, then tuna, dividing equally. Garnish with olives and serve.

Steps:

• Wash the beans and remove and discard any damaged ones or any foreign material. Place the beans in a pot with the cold water and 1 teaspoon of the salt. Bring to a boil, cover, reduce the heat to low and cook until tender, 1 to 1 1/2 hours. Let cool to lukewarm. (There should be only a little water remaining.)
• Place the lardons in a saucepan and saute over low heat, covered, for about 8 minutes. Add the onion and garlic and cook, stirring, for about 5 seconds. Add the contents of the saucepan, fat and all, to the beans with their remaining cooking liquid. Add the parsley, vinegar, oil, salt and pepper to tastes and mix well. Serve at room temperature.

Steps:

• Salad Dressing: In a mixing bowl, combine all ingredients. Process in food processor until smooth. Makes 2/3 cup.
• Salad: Drain beans in colander. Place in large bowl with peppers. Add 1/2 cup of prepared salad dressing and toss gently. Cover and refrigerate at least 1 hour, preferably overnight.
• Reserve and refrigerate remaining salad dressing.
• Onion Garnish: In another bowl, toss the onion with the vinegar sugar and 1/2 teaspoon salt. Cover and refrigerate.
• At serving time, adjust seasoning on beans. Add remaining salad dressing, if desired.
• Garnish with sliced onion mixture.