Potato and Green Bean Salad with Warm Bacon Adobo Dressing

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Recipe tags: adobo base, easy difficulty, side, pork, stovetop

Ingredients

Quantity	Ingredient
2 lbs	baby yellow-skinned potatoes, halved if large
½ lb	green beans, halved
4	slices bacon, diced
3 Tbsp	olive oil
6	scallions, sliced
2 Tbsp	Better Than Bouillon^® Adobo Base
¼ cup	apple cider vinegar
1 tsp	liquid honey
1 tsp	grainy mustard
2 Tbsp	chopped parsey

Directions

1

In large saucepan of cold salted water, add potatoes. Bring to a boil and cook, stirring occasionally, for 14 to 17 minutes or until potatoes are firm-tender but still have some resistance in the center. Add green beans; cook, stirring occasionally, for 3 to 4 minutes or until potatoes and green beans are both tender; drain. Transfer to large bowl.
2

Meanwhile, in medium skillet set over medium-high heat, cook bacon, turning, for 4 to 6 minutes or until fat is rendered and bacon is crispy. Transfer to paper towel–lined plate to drain.
3

Add oil to skillet with bacon fat and set over medium heat. Add scallions and cook, stirring occasionally, for 1 to 2 minutes or until starting to soften. Stir in Culinary Collection Adobo; cook, stirring, for 1 minute. Stir in vinegar, honey and mustard; bring to a boil.
4

Add warm dressing to large bowl and toss with potatoes and green beans. Stir in bacon and parsley until well coated.
5

Tip: If desired, substitute green beans with asparagus cut into 2-inch pieces.

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