Butter Bean Salad with Bacon and Cheese for Picnics | Picnic Recipe | Creative Cooking

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked paprika

Turkey bacon reduces fat while maintaining flavor.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories without losing creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers healthy fats, while canola is budget-friendly.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice provides similar acidity, while vinegar is often cheaper.

Rinse canned butter beans in cold water before adding to the bowl.

Slice 2 green onions, using both the white and green parts.

Slice red onion thinly.

Cook 6 strips of center cut bacon until chewy, not crisp.

Cut 2.5 ounces of sharp cheddar cheese into small cubes.

Use a large bowl to mix the ingredients.

Add the rinsed butter beans, sliced green onions, sliced red onion, cooked bacon, and cubed cheddar cheese to the bowl.

Add about a teaspoon of reserved bacon fat to the mixture.

Add olive oil and a little bit of honey to sweeten the salad.

Season with black pepper and kosher salt.

Add red pepper flake for heat, if desired.

Use rice vinegar for a mild flavor, but lemon juice can also be used.

Mix the salad to check the ratio of ingredients and adjust seasoning with more vinegar and salt as needed.

Refrigerate the salad for a while before serving to let flavors combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens