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Green Bean Salad with Mushrooms Onion Bacon

Hot green vegetables cooked with bacon, mushrooms, and onion are classic and delcious, and there is no reason to give that up just because it is too hot for hot vegetables. The combo makes a great salad too.

Need I say that sour cream is certainly better than yogurt? But you have to do what you have to do. Yogurt isnt half bad either.

2 to 4 servings
40 minutes prep time


Make the Dressing:
1/4 cup mayonnaise (light is fine)
1/4 cup sour cream or yogurt
1/8 teaspoon celery seed
freshly ground black pepper to taste

Whisk the above together, and cover it and put it in the fridge until ready to proceed.

Make the Salad:
1/2 of a medium sweet onion
salt
450 grams (1 pound) green or yellow wax beans
125 grams (1/4 pound) button mushrooms
125 grams (1/4 pound) bacon

Peel the onion, and cut it in half from pole to pole. Reserve half for another use. Cut the half-onion in half again, then cut it into thin slices. Salt them and set them in a dish to drain while you prepare the rest of the ingredients.

Wash and trim the beans, and cut them into bite-sized pieces. Put them in a pot with water to boil, and boil until just tender, 4 or 5 minutes. Rinse in cold water to cool them, and drain them well.

Clean, trim, and slice the mushrooms thinly. Rinse the onions and drain them well. Mix the beans, mushrooms, and onion in a salad bowl and toss in the dressing.

Chop the bacon into half-inch pieces, and fry it slowly until crisp. Drain well and cool, on a piece of paper towel, then mix about 2/3 to 3/4 of it into the salad. Sprinkle the remainder over the top of the salad, and serve. 




Last year at this time I made Mexican Pickled Carrots & Jalapeños.