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Two-Bean Salad with Roasted Potatoes and Bacon

Serve this bean and potato dish with grilled steak or chicken, or roasted fish.

  • prep: 20 mins
    total time: 45 mins
  • servings: 4

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Ingredients

  • 4 slices bacon
  • 1 1/2 pounds new potatoes, thinly sliced
  • Coarse salt and ground pepper
  • 6 ounces wax beans, trimmed and halved
  • 6 ounces green beans, trimmed and halved
  • 3 tablespoons capers, rinsed and drained
  • 1 teaspoon extra-virgin olive oil
  • 2 scallions, thinly sliced
  • 4 teaspoons red-wine vinegar

Directions

  1. Step 1

    Preheat oven to 450 degrees, with racks in upper and lower thirds. Divide bacon between two rimmed baking sheets; cook until browned, 8 minutes. Drain bacon on paper towels, reserving sheets. Crumble bacon into bite-size pieces. Add potatoes to sheets, season with pepper, and toss to coat with bacon drippings. Cook until potatoes are brown on bottoms, 15 minutes, rotating sheets halfway through. Remove sheets from oven and flip potatoes with a metal spatula.

  2. Step 2

    In a bowl, combine beans, capers, and oil; divide between sheets with potatoes. Cook until potatoes and beans are tender, about 15 minutes, rotating sheets halfway through. Transfer potato mixture to a large bowl; toss with bacon, scallions, and vinegar.

Source
Everyday Food, July/August 2010

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Reviews (2)

  • 22 Jul, 2014

    We enjoyed the yummy crispy potatoes, bacon and beans but my son didn't like the red wine vinegar taste. I was thinking of using lemon juice instead?

  • 10 Apr, 2013

    The texture of this salad was really great. Nobody was too crazy about the taste, though. It was good. It just wasn't really worth all the effort and time put into making it.