Bacon & Balsamic Green Beans - Kraft Recipes Top
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Bacon & Balsamic Green Beans

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8 servings, 3/4 cup each

There's only one thing that could make this fresh green bean and pepper salad with balsamic dressing better. That's right: bacon!

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What You Need

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Make It

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  • Cook beans and water in large skillet on medium-high heat 4 min. or until beans are crisp-tender and water is absorbed, stirring occasionally.
  • Add peppers and dressing; cook and stir 2 min.
  • Stir in bacon and onions; cook 2 min. or until heated through, stirring occasionally.

Special Equipment Needed


Prepare as directed, using frozen green beans and covering the skillet while cooking the beans just until heated through. Drain beans if necessary, then return to skillet and continue as directed.


Prepare using red or orange pepper strips, and/or KRAFT House Italian Dressing.


  • 8 servings, 3/4 cup each

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Nutrition Bonus

This perfectly flavored vegetable side dish is a good source of vitamin C from the combination of beans and peppers.

Nutritional Information

Serving Size 8 servings, 3/4 cup each
Calories 50
Total fat 3g
Saturated fat 1g
Cholesterol 5mg
Sodium 140mg
Carbohydrate 5g
Dietary fiber 2g
Sugars 2g
Protein 3g
% Daily Value
Vitamin A 15 %DV
Vitamin C 10 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I used frozen green beans and added some red pepper strips with the yellow ones. I used frozen green beans and added some red pepper strips with the yellow ones. The dressing and the red onion made the difference. It was quite tasty and easy to make.
Date published: 2011-11-23
Rated 4 out of 5 by from Very good! Very good! Green beans and yellow peppers are both in season right now, so that made it even better. :)
Date published: 2011-08-02
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