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Barbecue Bean Salad Recipe

Ingredients

How to make it

  • Fry the chopped onions and bacon in olive oil until golden.
  • If using fresh green beans, chop and lightly steam them in the microwave or defrost frozen green beans in the microwave.
  • Rinse the tinned beans and place in a salad bowl with the tomato, capsicum (red pepper), onion and bacon mixture and the green beans.
  • Add the mustard and tomato sauce to taste and mix.
  • The salad can be heated in the microwave for a hot meal or served cold.
  • Variation: Omit the bacon, leave the onion raw, use your favorite vinegar, french dressing or even lemon juice as a dressing. This is especially nice if left for a while as the acid in the dressing breaks down the kick of the onion and the flavours meld a little.
  • Try adding some of the leftovers to bottled pasta sauce and serving over pasta.
  • Caramelised onions are great with beans! Cook the onion and bacon separately, cook the onion slowly for as long as possible until nice and brown. Then add a teaspoon of sugar and a good slosh of either red wine or balsamic vinegar. Stir in any burnt bits from the bottom of the pan and allow the mixture to thicken into a sauce. Add this to the remaining salad ingredients. If you love this as much as me you'll want to cook a few more onions when you make this.

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