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Better with Bacon – Barbecue Bacon and Bean Salad

Getting late, got a case of bacon writer’s block, start surfing and what do I find?  Nothing short of a little helping of heaven on a plate…

It’s a Barbecue Bacon and Bean Salad.

As we approach another  holiday week you may be looking for a different side dish to delight and surprise the family…I’m thinking this would do it!

Recipe after the jump…

BARBECUE BACON AND BEAN SALAD

INGREDIENTS:

  • 1/2 pound bacon, cut into 1-inch pieces
  • 1 large yellow onion, diced
  • 1/2 teaspoon smoked paprika
  • 1/2 cup prepared barbecue sauce
  • 15-ounce can corn kernels, drained (or kernels cut from about 4 ears)
  • Two 15-ounce cans white beans, drained
  • 1 medium bulb fennel, finely chopped
  • 1 tablespoon cider vinegar
  • Salt and ground black pepper, to taste
  • 1 tablespoon chopped chives

DIRECTIONS:

  1. In a large saute pan over medium-high, cook the bacon for 4 minutes. Add the onion and continue cooking until the bacon is crispy and the onion tender. Remove the pan from the heat. If there is more than about 1 tablespoon of fat in the pan, drain most of it, leaving the bacon and onions in the pan. Stir in the smoked paprika and barbecue sauce. Transfer to a bowl and place in the freezer for 10 minutes to cool quickly.
  2. In a large bowl, mix together the corn, beans and fennel. Mix in the cooled bacon mixture, tossing well. Sprinkle in the cider vinegar and season with salt and pepper. Garnish with chopped chives.

Start to finish: 20 minutes

Servings: 6

photo and recipe via ABC News

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