It’s been many years since I’ve spent Thanksgiving with my friend’s family, but I’ve tried to make sure that those 6 staple dishes are featured in my Thanksgiving dinners. But now that I’m hosting my family this year, I’m not sure how the green bean casserole would jive with them. Green beans, heavy cream, and cheese just don’t go together in Mama Lin’s book. She prefers her green beans stir-fried with some vaguely Asian flavors.
That’s where this salad comes in. The green beans are crisp and vibrant, and they’re tossed in a miso sauce—flavors that are at least familiar to Mama Lin. I’ve also added some bacon bits and toasted almonds here to give the salad extra flavor and texture. For the bacon, I used Applegate’s Good Morning Bacon, which is made from pork shoulder instead of pork belly. The bacon still has great flavor, but it’s leaner than regular bacon.
This salad is so good, I’ve eaten over a pound of green beans the last few days! Seriously. Definitely give the dish a try if you’re looking for side dishes to add to your Thanksgiving meal!
MASTER MY MISTAKES / COOKING NOTES
- Don’t skip the ice bath! Right after you blanch the green beans for 2 minutes, you’ll want to submerge them into an ice cold bath. I’ve skipped this step before due to laziness and regretted it. If you pull the green beans out from the boiling water and just place them on a plate, the beans will continue cooking and turn softer. Placing them in an ice bath stops the cooking process and keeps the green beans nice and crisp.
- Making the Dish Ahead: The green beans (undressed) and almonds can be prepared the day before. I recommend cooking the bacon no more than an hour or two before serving. If, for whatever reason, you want to prepare the bacon a day ahead, pop them in the microwave for about 30 seconds before serving. That should crisp up the bacon again.
- Variations: I tried a version of the sauce using miso, rice vinegar, and maple syrup. The sauce had a brighter tangy flavor, but I much preferred the sauce with balsamic vinegar.
If you try this recipe, be sure to share your creations with me! Tag me on Instagram or Twitter so that I can give you a fist bump!
Miso Maple Green Bean Salad with Bacon
Ingredients
- 1 1/4 lbs (565g) green beans, rinsed and trimmed
- 1 1/2 tsp white miso paste
- 2 tsp balsamic vinegar
- 2 tsp maple syrup
- 1/2 tsp kosher salt
- 4 to 5 strips of bacon, (I used bacon made from pork shoulder)
- 1/3 cup sliced almonds, (about a small handful)
- 1 green onion, (green part only), thinly sliced
Optional Garnish
- pomegranate seeds
- sesame seeds
Instructions
- Toast the Almonds: Preheat the oven to 300 degrees F (150 degrees C). Spread sliced almonds on a baking sheet or a pie dish, and bake for 8 minutes. Once they’re done, let them cool on the pan. They’ll turn crispy as they cool.
- Cook the Green Beans: In a pot, bring 5 cups of water to boil, and add salt to the water. In a large bowl, add several handfuls of ice and fill the bowl halfway with water. Set aside. Once the water boils, add the beans to the pot. Blanch for 2 minutes and turn off the heat. Using tongs, remove beans from the pot and place them in the ice water. The ice bath helps keep the beans crisp.
- Prepare the Bacon: Cook the bacon in a pan over medium to medium-high heat. Lay a sheet of paper towel over a plate. When the bacon has shriveled and browned, remove bacon from pan, and lay strips on top of the lined plate. Let bacon cool before crumbling them with your hands or chopping them with a knife.
- Dress the Green Beans: In a small bowl, stir together miso paste, balsamic vinegar, maple syrup, and salt. Drain the ice water from the green beans, and toss them with the miso maple sauce. I find that it is easiest to use my hands for this step. Plate green beans. Sprinkle with crumbled bacon, almonds, green onions, pomegranate seeds, and sesame seeds.
LOOKING FOR MORE SIDE DISHES? TRY THESE:
Katie | Healthy Seasonal Recipes says
I love the simplicity of the ingredient list and that you used a little maple in it for balance. I love miso and maple together. I bet this is fantastic! And I know your family will love it!
Lisa says
Thanks, Katie! The maple syrup just works so well here!
Rachel @ Baked by Rachel says
Such a gorgeous and simple side dish for the holidays! I’ll take my serving with extra bacon please 😉
Lisa says
Haha, yes! Coming right up, Rachel!
Kristen says
I love that made this fresh dish for Thanksgiving. And hello flavor bomb with the bacon and miso. Pinned!
Lisa says
Thanks, Kristen!!
traci | vanilla and bean says
As for the blob of cranberry sauce, Rob loves it. I despise it! Hahaa! So you know when I pick up that can from the store, I’m doing it totally out of love 😀 ! Green beans are a must on the holiday table. I find blanching my favorite way to prepare fresh green beans to bring out their best flavor and snap! Your recipe is so vibrant and packed with flavor. Love the miso sauce, Lisa! Beautifully photographed my dear!
Lisa says
Hahah, I love it, Traci! I suppose that jellied cranberry sauce will always have a special place in someone’s heart.
Sarah | Broma Bakery says
My mom used to do miso green beans that were ridiculously addicting. I think I have to revive my craving with your version!!!
Lisa says
Miso sauce works wonders in the kitchen! I want to try some of your mom’s green beans!
Erin @ The Almond Eater says
I’ve heard about the ice bath after making beans… it makes complete sense and I need to try it next time. Oh, and these sound heavenly, btw!
Lisa says
Thanks, Erin! Yea, the ice bath makes a huge difference!
Jennifer @NourishedSimply says
This dish looks so festive.
Lisa says
Thanks, Jennifer!
Zainab says
You make veggies look amazing!!!
Lisa says
Haha, thanks, Zainab!!
Maggie says
Oh this miso infused sauce sounds amazing and so delicious! It’s such a interesting flavor combination. I’m forwarding this to my husband and will see whether we’ll cook this for Thanksgiving dinner! Sharing of course 🙂
Lisa says
Thanks, Maggie! I’ve been using that sauce in all of my cooking lately, and it is wonderful!