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.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • 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 mozzarella cheese, roughly torn
  • For the dressing

  • 3tbsp olive oil
  • 1tbsp lemon juice
  • 4 sundried tomatoes, finely chopped
  • Energy 1555kj 374kcal 19%
  • Fat 27g 38%
  • Saturates 10g 48%
  • Sugars 2g 3%
  • Salt 2.7g 45%

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

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