Wilted Green Bean Salad

Wilted Green Bean Salad Recipe

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Krystal McDow


Eating Well Magazine. I haven't tried this recipe yet.


★★★★★ 1 vote

20 Min
Stove Top


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  • 1 lb
    thin green beans, trimmed
  • 4 slice
    bacon, cut into 1-inch pieces
  • 2
    scallions, finely chopped
  • 2 Tbsp
    cider vinegar
  • 1/4 tsp
  • 1/4 tsp
    freshly ground pepper, or to taste

How to Make Wilted Green Bean Salad


  1. Bring about 3 inches of water to a boil in a large saucepan. Add green beans and return to a boil. Reduce heat to maintain a vigorous simmer, cover and cook for 5 minutes.
  2. Meanwhile, cook bacon in a large skillet over medium heat, stirring frequently, until crisp. Transfer to a plate lined with paper towels to drain. Pour out all but about 1 tablespoon of bacon fat from the pan.
  3. Drain the beans and transfer to a bowl. Add scallions and toss. Pour on vinegar and toss to coat. Pour reserved bacon fat over the beans, add the bacon and toss. Season with salt and pepper.
  4. Serving size: 2/3 cups each
    Calories:76, Fat:5g, Sat Fat:1g, Mono Fat:2g, Cholesterol:8mg, Carbs:6g, Fiber:3g, Protein:3g, Sodium:222mg, Potassium:157mg

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About Wilted Green Bean Salad

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American

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