Tomato Bacon Green Bean Salad
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This Green Bean Salad with bacon is the ultimate summertime side dish! It’s made with fresh beans, then topped with crispy bacon, roasted tomatoes and a little parmesan cheese for good measure.
I don’t know about you, but I am so ready for all the summer produce, including green beans so I can quickly whip up this easy bacon green bean salad.
It’s a very simple recipe that will absolutely please a crowd. I made it for my family back in 2019 and they loved it, so I know you will too!
Speaking of garden-fresh produce, be sure to check out my honey roasted tomatoes recipe and my fried tomatoes with corn salsa — both great ways to use up those garden tomatoes!
Recipe features
- Uses green beans as the main ingredient — a great way to use up beans from your garden
- Pairs perfectly with warm bacon and roasted tomatoes, and melted parmesan cheese
- Can easily be made vegetarian by omitting the bacon and using mushrooms, sweet potatoes or red onion (or all three!) instead
Ingredient notes:
Green beans: Be sure to use fresh green beans instead of canned or frozen, and snip the ends off of them first. Time-saving tip: buy pre-trimmed green beans!
Bacon: I love using bacon or prosciutto because you’ll reserve the bacon grease for the beans, which helps add flavor. But, if you’re looking for a substitution, try subbing red onion, mushrooms or even my tempeh bacon instead.
Garlic: No substitution — garlic is a must!
Tomatoes: Preferably grape or cherry, and sliced in half so they cook more quickly.
Parmesan cheese: Can sub feta if you prefer.
Step-by-step instructions
Step 1: Broil the green beans. Heat your oven to BROIL, then place the green beans onto a large baking sheet, drizzle them with olive oil and use your hands to completely coat them. Broil the beans for 15-20 minutes until they can easily be pierced with a fork.
Step 2: Cook the bacon. Meanwhile, chop the bacon then cook it in a large skillet for 3-5 minutes.
Step 3: Add the tomatoes. Use a slotted spoon to remove the bacon, then reduce the heat to low, add the tomatoes and garlic and cook them for 2-3 minutes until the tomatoes are soft. Next, remove the skillet from the heat and add the bacon back in.
Step 4: Combine. Once the beans are cooked, pour the bacon/tomato/garlic mixture and any remaining oil over top. Sprinkle with parmesan cheese and serve immediately!
Expert tips and FAQs
-This salad can be served warm or chilled; I prefer it warm, but if you’re making it for a crowd you can refrigerate it and take it out of the fridge 1 hour before serving.
-To make this vegetarian: use shiitake mushrooms or sliced red onion instead of the bacon.
-You can use frozen green beans if you’re in a pinch, just make sure they’re thawed before broiling them. I would NOT recommend canned green beans.
Can I grill the green beans instead?
Yep! If it’s a hot summer day and you don’t want to turn on your oven/broiler, simply heat your grill to 425° and place the beans on a veggie grate and toss every few minutes until they’re slightly charred.
How long will this last?
This bacon green bean salad will last for up to 3 days in the refrigerator as long as it’s stored in a sealed container.
More easy side dish recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Tomato Bacon Green Bean Salad
Ingredients
- 32 oz. green beans, fresh, ends trimmed
- 3 tbsp olive oil, divided
- 3 slices bacon, chopped
- 2 garlic cloves, minced
- 1 1/4 cup grape tomatoes, sliced
- 3 tbsp parmesan cheese, shaved or grated
- salt and pepper to taste
Instructions
- Preheat oven to broil, then place beans on a large baking sheet and drizzle them with 2 tbsp olive oil. Broil beans for 15-20 minutes, or until they can easily be pierced with a fork.
- Meanwhile, cook the bacon in a large skillet over medium heat for 3-5 minutes. Use a slotted spoon to remove bacon. Reduce the heat to medium-low, then add the remaining olive oil, garlic and tomatoes to the skillet and cook until the tomatoes are soft, approximately 2-3 minutes. Add bacon back into the skillet, then remove it from the heat.
- Once the green beans are cooked, transfer them to a platter or large bowl and pour tomato-bacon mixture and the oil/juices over top of the green beans. Sprinkle with cheese and enjoy!
Notes
Nutrition
UPDATE NOTE: This post was originally published in July 2018. It was updated with new text and photos in May 2021.
This is a great salad idea when you want to jazz things up from the ordinary.
Perfect summer side dish! I love green beans on their own but the bacon and cheese made it that much better!
Dropping by to say thank you for sharing this recipe. We loved it so much. It is so good. Definitely a must-try for everyone.
YAY this makes me so happy!! Thanks for the comment 🙂
This looks delicious! How does it save? Is it good cold the next day?
Yes! It’ll be good the next day, but is probably best consumed the day of or the day after (not any longer than that).