Green Beans with Bacon Vinaigrette


  • 1 pound green beans, trimmed
  • 3 slices bacon
  • 2 torpedo onions, sliced
  • 1 tablespoon cider vinegar
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon olive oil


Bring a large pot of water to a boil and add 1.5 teaspoons of salt. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool; transfer to a serving bowl. Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes; transfer to a paper towel-lined plate. Let cool, then break into pieces. Discard all but 1 tablespoon of the bacon drippings from the skillet and return to medium heat. Add the onions and cook, stirring for 1 minute. Stir in the vinegar, mustard, oil, and salt and pepper to taste. Add to the green beans, along with the bacon, and toss to combine.