Name: Two-Bean Salad with Bacon
Total time: 30 min
Ingredients: 4 slices bacon, chopped; 4 ounces green beans, trimmed and cut into 1-inch pieces (about 1 cup); 2 (16-ounce) cans white beans, drained and rinsed; 1 small red onion, chopped fine; 1/4 cup chopped fresh parsley leaves; 2 tablespoons chopped fresh mint; 2 tablespoons lemon juice; 1 tablespoon Dijon mustard; 1/4 cup olive oil; Salt and pepper

Why This Recipe Works

This bean salad recipe travels well and is very picnic-friendly. Dijon mustard is our favorite to use in the Two-Bean Salad with Bacon recipe because we like its smooth texture and sharp flavor, but we found that any mustard will work.

Instructions

For the salad: Cook bacon in large skillet over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to large bowl. Pour off all but 2 tablespoons bacon fat from skillet and cook green beans in fat until bright green and just tender, about 5 minutes. Add cooked green beans, white beans, onion, parsley, and mint to bowl with bacon.

For the dressing: Combine lemon juice and mustard in medium bowl. Gradually whisk in oil. Drizzle dressing over salad and toss to combine. Season with salt and pepper. Serve. (Salad can be refrigerated for up to 2 days.)