Food & Wine

What's This?
Serving size 6
Total Time

This clever wax bean dish is a cross between a salad and a side dish: it's served warm but loaded with the bright, fresh flavors of tomatoes and basil.


2 lb yellow wax beans, trimmed3 Tbsp extra-virgin olive oil4 oz thickly sliced bacon, cut into lardons (1 cup)2 Tbsp sherry vinegar10 oz cherry tomatoes, halved1 small shallot, very finely chopped2 garlic cloves, very finely chopped⅓ cup chopped basil kosher salt freshly ground pepper


  1. Cook the beans in a large pot of salted boiling water until crisp-tender, about 5 minutes. Drain the beans and cool them under cold running water. Drain well and pat dry; transfer the beans to a large bowl.
  2. In a large skillet, heat the olive oil. Add the bacon and cook over moderate heat, stirring, until golden, 7 to 8 minutes. Remove the skillet from the heat and stir in the vinegar, tomatoes, shallot, garlic and basil. Scrape the bacon vinaigrette over the beans, season with salt and pepper and toss to evenly coat. Serve warm.

Make Ahead: The cooked beans can be refrigerated for 2 days. Bring to room temperature before using.

America's Best Diners
Egg Breakfast Recipes
Superb Pancake Recipes
America’s Best Brunch Spots
Irresistible Breakfast Pastries

Recipe Credit: Jody Williams
Image Credit: Christina Holmes


Tags: Side Dish, Salad, Healthy, Bean & Legume, Vegetable, Easy

Terms of Service | Privacy Policy Corporate Site | Advertise With Us