I found this easy green beans with bacon vinaigrette recipe on Real Simple and thought it would make an excellent addition to our early Thanksgiving meal, which I made on Sunday. I loved the tangy flavor of the vinaigrette with the crisp-tender green beans. These tasty green beans paired nicely with the roasted turkey, creamy garlic and parmesan mashed potatoes, sausage and mushroom stuffing, spiced cranberry sauce, and dinner rolls.

Green Beans with Bacon Vinaigrette

Ingredients:

¾ lb green beans, trimmed
3 slices of bacon
1 shallot, sliced
1 tbsp cider vinegar
1 tsp balsamic vinegar
1 tbsp whole-grain mustard
1 tbsp olive oil

How to Make Green Beans with Bacon Vinaigrette

Bring a large pot of water to a boil and season with sea salt. Add the green beans and cook until just crisp-tender, 2-3 minutes. Drain and plunge into a bowl of ice water to cool and preserve the bright green color of the beans, then transfer to a bowl.

Meanwhile, in a large skillet, cook the bacon over medium heat until crisp, 3-4 minutes. Transfer to a paper towel-lined plate. Let cool, then break into pieces.

Discard all but 1 tbsp of the bacon drippings from the skillet and return to medium heat.

Add the shallots and cook, stirring, for 1 minute. Stir in the vinegar, mustard, oil, sea salt, and freshly cracked pepper to taste.

Add the green beans back to the skillet, toss to coat evenly, and reheat them. Pour into a serving bowl. Enjoy.

Green Beans with Bacon Vinaigrette

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Prep Time: 5

Cook Time: 10

Total Time: 15

Course: Sides

Cuisine: American

Servings:

Author: Pam - For the Love of Cooking

Equipment

Ingredients

¾ lb green beans trimmed
3 slices bacon
1 shallot sliced
1 tbsp cider vinegar
1 tsp balsamic vinegar
1 tbsp whole-grain mustard
1 tbsp olive oil

Instructions

Bring a large pot of water to a boil and season with sea salt. Add the green beans and cook until just crisp-tender, 2-3 minutes.
Drain and plunge into a bowl of ice water to cool and preserve the bright green color of the beans, then transfer to a bowl.
Meanwhile, in a large skillet, cook the bacon over medium heat until crisp, 3-4 minutes; transfer to a paper towel-lined plate. Let cool, then break into pieces.
Discard all but 1 tbsp of the bacon drippings from the skillet and return to medium heat.
Add the shallots and cook, stirring, for 1 minute. Stir in the vinegar, mustard, oil, sea salt, and freshly cracked pepper to taste.
Add the green beans back to the pan, toss to coat evenly, and reheat them.
Pour into a serving bowl. Enjoy.