Green Bean Salad with Bacon and Pineapple is a fun salad for lunch or dinner. It would be great to take to a picnic or potluck.
I made this salad with fresh pineapple, but you could use canned if you didn’t have any fresh. Other fun additions could be red bell pepper or toasted sliced almonds. If you added grilled chicken, you could make it a meal.
If you make this salad, try to use a bacon that doesn’t have nitrates and nitrites. I buy Trader Joe’s Uncured Applewood Smoked Bacon so it doesn’t have those chemicals added to it. It’s the only way I can justify eating real bacon. I cut all of the big pieces of fat off before I cook it and that makes me feel better too. It’s actually pretty healthy for bacon.
I shared this recipe with Slightly Indulgent Tuesday at Simply Sugar and Gluten Free, The Hearth and Soul Hop at 21st Century Housewife, Fat Tuesday at Real Food Forager, Gluten Free Wednesdays at The Gluten Free Homemaker, Real Food Wednesday at Kelly The Kitchen Kop, Allergy Free Wednesdays at The Tasty Alternative, Full Plate Thursday at Miz Helen’s Country Cottage, Foodie Friday at Rattlebridge Farm
I love green beans because they can go so many different flavor directions.
Here are some of the other green bean salad recipes that I have posted in the past:
This salad tasted even better the day after I made it. You can also make it early in the day so the flavors can “marry” before being served.
6 cups fresh cooked green beans (about 1 and 1/2 pounds)
1- 15 ounce can red kidney beans, rinsed and drained
1 and 1/2 cups pineapple cut in bite sized pieces (fresh pineapple if possible)
1- 12 ounce package bacon, most of the fat trimmed off and cut into small pieces and cooked. (I use Trader Joe’s Uncured Bacon which is nitrite and nitrate free)
Blend all dressing ingredients in blender or food processor:
2 tablespoons rice or white wine vinegar
1/4 cup plus 2 tablespoons grapeseed oil
2 tablespoons brown sugar (as needed to balance the dressing so it is not too acidic)
3 tablespoons Dijon or stoneground mustard (I use Westbrae because it is not so vinegary)
2 tablespoons water
Mix blended dressing with the rest of the salad ingredients and stir together well.
Add a teaspoon or two of fresh lime juice if needed to brighten the flavors.
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