Bacon Salad With Beans And Herbs


    • 6Rashers 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


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


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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