Bacon, Tomato, and Parmesan Bean Salad – A delicious and hearty salad full of fresh veggies and tossed in a delicious balsamic and olive oil dressing. Top it with almonds and Parmesan cheese for a delicious salad everyone will love.
4 – 5 cups of beans (green and yellow)
1 small red onion, finely chopped
2 cups cherry tomatoes, halved
1 cucumber, diced
5 strips of bacon
2 tablespoons balsamic vinegar
4 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon Italian seasoning
Stella freshly shaved Parmesan cheese
Salt and pepper
Cook bacon in a skillet until crispy. Drain the fat then cut bacon into small bits. Set aside.
Bring a large pot of salted water to a boil. Add the green beans and yellow wax beans to the water and blanch for about 2 – 3 minutes (until the beans are just barely cooked through, but still crisp).
Drain beans after they are barely cooked through and still a little crisp. Transfer into ice water to stop them from cooking.
To make the dressing: combine olive oil, balsamic, Italian seasoning, honey, salt and pepper in a small jar with a lid and mix well.
Place beans, onion, cherry tomatoes, and cucumber in a large salad bowl. Pour in some of the dressing and toss to coat. Sprinkle in bacon, sliced almonds, and Parmesan cheese and toss to combine.