Bean and Bacon Salad With Roasted Pepper Dressing

Name: Bean and Bacon Salad With Roasted Pepper Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 lb canned navy beans; 4 medium potatoes, peeled and chopped; 3 ounces snow peas, halved; 6 slices bacon, chopped; lettuce, torn into medium sized pieces; 3 medium red peppers, quartered; ⅓ cup olive oil; 3 tablespoons olive oil; 1 tablespoon balsamic vinegar; 1 teaspoon balsamic vinegar; ½ teaspoon sugar; 1 ounce freshly grated parmesan cheese; 2 green onions, chopped (white part only) (optional); salt & freshly ground black pepper, to taste

Servings: persons

14 lb canned navy beans
4 medium potatoes, peeled and chopped
3 ounces snow peas, halved
6 slices bacon, chopped
lettuce, torn into medium sized pieces
3 medium red peppers, quartered
⅓ cup olive oil
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon balsamic vinegar
½ teaspoon sugar
1 ounce freshly grated parmesan cheese
2 green onions, chopped (white part only) (optional)
salt & freshly ground black pepper, to taste

1
Drain and rinse navy beans and set aside.
2
Place potatoes in a steamer basket over boiling water.
3
Cover pan and steam 10 minutes or until tender.
4
Remove potatoes and place snow peas in steamer basket, steam for 10 minutes or until tender.
5
Cool potatoes and peas.
6
Cook bacon in a dry pan, stirring occasionally, until browned.
7
(** or roast the bacon; place on baking sheet, single spaced, and brown in 400 degrees F oven for about 15 minutes.
8
).
9
Remove to paper towel-lined plate and cool.
10
Combine lettuce, beans, potatoes and snow peas and bacon in a bowl and toss well.
11
Take quartered peppers and remove seeds and membranes.
12
*Grill peppers in 400 degrees F oven, skin side up, until skin blisters and blackens.
13
(About 20 to 25 minutes.
14
).
15
Peel off skin and discard.
16
Process peppers until smooth.
17
Combine peppers and next 3 ingredients in a jar with a tight-fitting lid and shake well.
18
Taste both the salad and the dressing for seasoning, and add if needed.
19
Sprinkle with onions, if desired and then drizzle salad with dressing and cheese.

2687

kcal

Calories

Fat

391

Carbs

166

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 14 lb canned navy beans, 4 medium potatoes, peeled and chopped, 3 ounces snow peas, halved, 6 slices bacon, chopped, and more.

Yes, Bean and Bacon Salad With Roasted Pepper Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Bean and Bacon Salad With Roasted Pepper Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions