Bean and Bacon Salad With Roasted Pepper Dressing

“Saw this on and printed it out. It looks easy enough and I guess I'm a sucker for roasted red peppers, so here it is.”

Ingredients Nutrition

  • 14 lb canned navy beans
  • 4 medium potatoes, peeled and chopped
  • 3 ounces snow peas, halved
  • 6 slices bacon, chopped
  • lettuce, torn into medium sized pieces
  • 3 medium red peppers, quartered
  • 13 cup olive oil
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon balsamic vinegar
  • 12 teaspoon sugar
  • 1 ounce freshly grated parmesan cheese
  • 2 green onions, chopped (white part only) (optional)
  • salt & freshly ground black pepper, to taste


  1. Drain and rinse navy beans and set aside.
  2. Place potatoes in a steamer basket over boiling water.
  3. Cover pan and steam 10 minutes or until tender.
  4. Remove potatoes and place snow peas in steamer basket, steam for 10 minutes or until tender.
  5. Cool potatoes and peas.
  6. Cook bacon in a dry pan, stirring occasionally, until browned. (** or roast the bacon; place on baking sheet, single spaced, and brown in 400ºF oven for about 15 minutes.).
  7. Remove to paper towel-lined plate and cool.
  8. Combine lettuce, beans, potatoes and snow peas and bacon in a bowl and toss well.
  9. Take quartered peppers and remove seeds and membranes.
  10. *Grill peppers in 400ºF oven, skin side up, until skin blisters and blackens. (About 20 to 25 minutes.).
  11. Peel off skin and discard.
  12. Process peppers until smooth.
  13. Combine peppers and next 3 ingredients in a jar with a tight-fitting lid and shake well.
  14. Taste both the salad and the dressing for seasoning, and add if needed.
  15. Sprinkle with onions, if desired and then drizzle salad with dressing and cheese.

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