Bacon, bean and herb salad recipe

45 ratings Rate
  • Serves 4
  • 10 mins to prepare and 5 mins to cook
  • 374 calories / serving
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BACON BEAN AND HERB SALAD 2 HERO

Place bacon rashers under a hot preheated grill and cook for 2-3 minutes each side until crispy. When cooled, slightly cut rashers into 3. Lightly cook green beans in boiling water until just tender, leave to cool a little.

In a large bowl place the bacon pieces, green beans, drained mixed beans, lentils, fresh herbs and cheese, toss together well.

Place ingredients for dressing in a jar with a lid and shake well to mix together.

Drizzle dressing over salad and serve.

See more Salad recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 6 rashers unsmoked dry cured back bacon
  • 220g (8oz) green beans
  • 400g approx can butter beans, drained
  • 50g canned lentils (drained weight)
  • 4tbsp fresh parsley, chopped
  • 1tbsp of chopped dill
  • 1tbsp of chopped mint
  • 1tbsp of chopped chives
  • 150g (5oz) mozzarella cheese, roughly torn
  • For the dressing

  • 3tbsp olive oil
  • 1tbsp lemon juice
  • 4 sundried tomatoes, finely chopped
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  • Energy 1553kj 374kcal 19%
  • Fat 27g 38%
  • Saturates 9.6g 48%
  • Sugars 2.3g 3%
  • Salt 2.7g 45%

of the reference intake
Carbohydrate 11.1g Protein 18.6g Fibre 6.6g

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