Miso Maple Green Bean Salad with Bacon

Miso Maple Green Beans with Bacon - an easy holiday side-dish for your holiday gatherings! by Lisa Lin of Healthy Nibbles & Bits

5 from 1 reviews


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.