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Hot Bean Salad

Hot Bean Salad
Image Credit:
Becky Luigart-Stayner
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 4 servings.
Category
Beans
Course
Appetizers
Lunch
Salads
Credit
Bob Scammell, Red Deer, Alberta
Sources
The Old Farmer's Almanac EATS

If your average green bean side dish feels a little boring, this hot bean salad is here to wake things up. Smoky bacon, sweet sautéed onions, crisp-tender beans, and a creamy tangy dressing turn humble ingredients into something seriously irresistible. It’s cozy enough for Sunday dinner, sturdy enough for a potluck table, and guaranteed to have everyone sneaking back for “just one more spoonful.”

Ingredients
3 strips bacon
3⁄4 cup diced onion
1 pound fresh string beans (preferably yellow—or green, or a mixture), French-cut or sliced thinly across
1 1⁄2 tablespoons apple cider vinegar, or to taste
1 1⁄2 cups sour cream
white pepper, to taste
3 tablespoons chopped fresh dill (optional)

Instructions

  1. In a skillet, fry bacon until crisp. Remove and drain on paper towels. Reserve bacon drippings in the skillet. When cool enough to handle, crumble or break up the bacon.
  2. Sauté onion in the bacon drippings until just soft and starting to color. Add beans and cook briefly until al dente. Add vinegar and stir briefly. Turn off the heat and stir in sour cream. Do not allow to boil, or the sour cream will curdle. Add more vinegar if not quite sharp enough. Season with white pepper and chopped dill, if using. Garnish with crumbled bacon.
  3. Serve warm or at room temperature.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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