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Honey Ginger Bacon Bean Salad

Summery and light, this side dish complements any picnic meal!

Honey Ginger Bacon Bean Salad


  • 4 cups cooked about 1 pound dry Yellow Indian Woman or Painted Lady Beans; reserve 2 cups of bean broth
  • Half a pound of bacon fried
  • 6 TBSP. bacon grease
  • 1 small sweet onion diced
  • 4 TBSP. honey
  • 4 TBSP. balsamic vinegar
  • 2 TBSP. ground ginger
  • 1 tsp. allspice
  • Rosemary diced


  • Fry bacon in large skillet. Remove crispy bacon and crumble. Set aside.
  • Leave grease in skillet and sauté onion until tender.
  • Add beans and reserved broth.
  • Put on stove to simmer for about an hour (until beans get a little more soft).
  • Add honey, balsamic vinegar, ginger and allspice after about a half hour of simmering. Top with diced rosemary and bacon crumbles. When glaze forms, remove from heat and let sit another hour.
  • Cool and serve.

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