Blistered Green Beans with Bacon Vinaigrette

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It’s a bright, fresh take on a holiday vegetable side dish.
blistered green beans with bacon vinaigrette recipe CAT
Katherine Gillen

We’re on a mission to revamp your holiday side dishes. This recipe for blistered green beans with bacon vinaigrette is like a brighter, fresher version of that onion-topped casserole, with a tangy dressing that will make you rethink all your former opinions on green vegetables. (Try it on Brussels sprouts next.)


8 ounces bacon, diced

1 small shallot, finely chopped

1 garlic clove, minced

¼ cup apple cider vinegar

3 tablespoons whole grain mustard

1 tablespoon maple syrup

2 tablespoons vegetable oil

2½ to 3 pounds green beans, trimmed

Kosher salt


1. Place the bacon in a large skillet; cook over medium-low heat until rendered and crisp, 8 to 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate.

2. In the same skillet, cook the shallot and garlic over medium-low heat until translucent, about 3 minutes. Stir in the vinegar, mustard and maple syrup. Cook until the dressing is thickened slightly, about 2 minutes more. Transfer to a bowl and wipe out the skillet.

3. Return the clean skillet to medium-high heat and heat the vegetable oil until shimmering. Add the green beans (cooking in batches if needed), season with salt and cook until blistered and tender, 8 to 10 minutes.

4. Top the green beans with the reserved bacon and dressing before serving.

Note: If you have extra dressing, it can be kept in an airtight container in the refrigerator for up to 5 days. Rewarm in the microwave or in a pan of warm water before serving over salads or another green vegetable.

Nutrition Facts
  • 249 calories

  • 18g fat

  • 17g carbs

  • 8g protein

  • 9g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Senior Food Editor

Katherine Gillen is PureWow’s senior food editor. She’s a writer, recipe developer and food stylist with a degree in culinary arts and professional experience in New York City...