Bacon Salad With Beans And Herbs

Cooking time:

Serves:4 people

Rating: 3 votes, average: 2.33 out of 53 votes, average: 2.33 out of 53 votes, average: 2.33 out of 53 votes, average: 2.33 out of 53 votes, average: 2.33 out of 5


Ingredients

  • 6 Rashers unsmoked dry cured back bacon
  • 225g (8oz) Green beans
  • 400g (approx) Can mixed beans, drained
  • 50g (2oz) Canned lentils (drained weight)
  • 4 x 15mlsp (4tbsp) Fresh herbs eg, parsley, dill, mint and chives (15ml (1tbsp of each) chopped
  • 150g (5oz) Mozzarella cheese, roughly torn
  • Dressing

  • 3 x 15mlsp (3tbsp) Olive oil
  • 15mlsp (1tbsp) Lemon juice
  • 4 Sundried tomatoes, finely chopped

Method

Place bacon rashers under a hot pre-heated 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 slightly.

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

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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