Tomato Bacon Green Bean Salad

This Green Bean Salad with bacon is the ultimate summertime side dish! It's made with fresh beans, then topped with crispy bacon, roasted tomatoes and a little parmesan cheese for good measure. 

I don't know about you, but I am so ready for all the summer produce, including green beans so I can quickly whip up this easy bacon green bean salad.

It's a very simple recipe that will absolutely please a crowd. I made it for my family back in 2019 and they loved it, so I know you will too!

Speaking of garden-fresh produce, be sure to check out my honey roasted tomatoes recipe and my fried tomatoes with corn salsa -- both great ways to use up those garden tomatoes!

Recipe features

• Uses green beans as the main ingredient -- a great way to use up beans from your garden
• Pairs perfectly with warm bacon and roasted tomatoes, and melted parmesan cheese
• Can easily be made vegetarian by omitting the bacon and using mushrooms, sweet potatoes or red onion (or all three!) instead

Ingredient notes:

Green beans: Be sure to use fresh green beans instead of canned or frozen, and snip the ends off of them first. Time-saving tip: buy pre-trimmed green beans!

Bacon: I love using bacon or prosciutto because you'll reserve the bacon grease for the beans, which helps add flavor. But, if you're looking for a substitution, try subbing red onion, mushrooms or even my tempeh bacon instead.

Garlic: No substitution -- garlic is a must!

Tomatoes: Preferably grape or cherry, and sliced in half so they cook more quickly.

Parmesan cheese: Can sub feta if you prefer.

Step-by-step instructions

Step 1: Broil the green beans. Heat your oven to BROIL, then place the green beans onto a large baking sheet, drizzle them with olive oil and use your hands to completely coat them. Broil the beans for 15-20 minutes until they can easily be pierced with a fork.

Step 2: Cook the bacon. Meanwhile, chop the bacon then cook it in a large skillet for 3-5 minutes.

Step 3: Add the tomatoes. Use a slotted spoon to remove the bacon, then reduce the heat to low, add the tomatoes and garlic and cook them for 2-3 minutes until the tomatoes are soft. Next, remove the skillet from the heat and add the bacon back in.

Step 4: Combine. Once the beans are cooked, pour the bacon/tomato/garlic mixture and any remaining oil over top. Sprinkle with parmesan cheese and serve immediately!

Expert tips and FAQs

-This salad can be served warm or chilled; I prefer it warm, but if you're making it for a crowd you can refrigerate it and take it out of the fridge 1 hour before serving.

-To make this vegetarian: use shiitake mushrooms or sliced red onion instead of the bacon.

-You can use frozen green beans if you're in a pinch, just make sure they're thawed before broiling them. I would NOT recommend canned green beans.

Can I grill the green beans instead?

Yep! If it's a hot summer day and you don't want to turn on your oven/broiler, simply heat your grill to 425° and place the beans on a veggie grate and toss every few minutes until they're slightly charred.

How long will this last?

This bacon green bean salad will last for up to 3 days in the refrigerator as long as it's stored in a sealed container.

More easy side dish recipes

• Sautéed Asparagus
• Air Fryer Potato Wedges
• Cannellini Bean Salad

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

Tomato Bacon Green Bean Salad

Say hello to summer with this simple Bacon Green Bean Salad made with broiled green beans, bacon and tomatoes.

5 from 2 votes

Print Pin Rate

Servings: 6

Author: Erin

Ingredients

• 32 oz. green beans fresh, ends trimmed
• 3 tablespoon olive oil divided
• 3 slices bacon chopped
• 2 garlic cloves minced
• 1 ¼ cup grape tomatoes sliced
• 3 tablespoon parmesan cheese shaved or grated
• salt and pepper to taste

Instructions

• Preheat oven to broil, then place beans on a large baking sheet and drizzle them with 2 tablespoon olive oil. Broil beans for 15-20 minutes, or until they can easily be pierced with a fork.
• Meanwhile, cook the bacon in a large skillet over medium heat for 3-5 minutes. Use a slotted spoon to remove bacon. Reduce the heat to medium-low, then add the remaining olive oil, garlic and tomatoes to the skillet and cook until the tomatoes are soft, approximately 2-3 minutes. Add bacon back into the skillet, then remove it from the heat.
• Once the green beans are cooked, transfer them to a platter or large bowl and pour tomato-bacon mixture and the oil/juices over top of the green beans. Sprinkle with cheese and enjoy!

Notes

*Calories are per serving and are an estimation

*Serving size is between 4-8; if you're eating this as a meal it's 4, and if you're serving it as a side it's 8 

*If you don't want to turn on your broiler, you can grill the green beans instead: heat your grill to 425°, then place the beans on a veggie grate and grill them until they're slightly charred.

Nutrition

Calories: 130kcal | Carbohydrates: 12g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 52mg | Potassium: 399mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1321IU | Vitamin C: 23mg | Calcium: 91mg | Iron: 2mg

Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

UPDATE NOTE: This post was originally published in July 2018. It was updated with new text and photos in May 2021.