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3-Bean salad gets revamped with crispy bacon and sautéed kale

Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...

A classic 3-bean salad recipe only gets better with tasty additions of kale and bacon

Kale is still all the rage, and this time I'm using it for more than just boring leafy salad or kale chips. This time around, I'm mixing it with crispy bacon, beans and a sweet, vinegary dressing. So easy to make and even easier to enjoy all fall long.

A classic 3-bean salad recipe only gets better with tasty additions of kale and bacon
Image: Terese Condella/Sheknows

In this salad, I used a mix of green beans, wax beans and kidney beans, but if you're not a fan, you can always swap out with whatever beans you enjoy. The dressing is perfectly sweet with a nice vinegar punch. Trust me, your whole family will go crazy over this salad. Plus, you can serve it warm or at room temperature, so it's easy to make ahead of time.

A classic 3-bean salad recipe only gets better with tasty additions of kale and bacon

Kale-bacon 3-bean salad recipe

Say goodbye to boring old bean salad. We packed this version with sautéed kale and bacon.

Serves 6

Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes

Ingredients:

  • 6 strips thick-cut bacon, chopped
  • 4 cups chopped kale
  • 1 (15 ounce) can green beans, drained
  • 1 (15 ounce) can wax beans, drained
  • 1 (15 ounce) can kidney beans, drained
  • 1/3 cup apple cider vinegar
  • 1/3 cup brown sugar
  • 1/4 cup olive oil
  • Kosher salt and pepper, to taste

Directions:

  1. To a large, nonstick skillet set over medium heat, add the bacon. Cook until the bacon is crispy, and then remove the bacon from the pan, but leave the bacon grease in the skillet.
  2. Add in the kale and beans, and sauté quickly to just soften the kale.
  3. In a small bowl, whisk together the vinegar, sugar and olive oil. Pour the mixture into the skillet, and let cook down slightly, then remove from the heat.
  4. Eat the mixture warm from the stove or at room temperature.

More protein-packed bean recipes

White bean salad
Bean-medley salad with tahini dressing
Spinach and white bean salad

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