This is a print preview of "Bacon, Bell Pepper and Bean Salad" recipe.

Bacon, Bell Pepper and Bean Salad Recipe
by Elizabeth @Taste & Sprout

Bacon, Bell Pepper and Bean Salad

This Bacon, Bell Pepper and Bean Salad would keep well sitting out for a couple of hours at a potluck. It's super quick to throw together and is adaptable to whatever is on hand. Certainly couscous, barley, rice, farro or quinoa would work just as well.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 6


  • 2 cups wheat berries from Fair Shares CSA (could also use couscous, barley or farro)
  • 3 slices bacon (we used Todd Geisert Farms, Washington, MO)
  • 1/2 medium sized onion, chopped
  • 2 Tbsp white wine vinegar
  • freshly ground pepper to taste
  • 1 cup edamame
  • 1 cup bell pepper, preferably red, yellow or orange
  • parsley for garnish (optional)


  1. Place wheat berries in medium saucepan, cover with water, bring to boil. Cover, reduce heat and simmer until tender, about 30 minutes. Drain, transfer to large bowl.
  2. Meanwhile, cook bacon in skillet until crisp. Drain on a paper towel lined plate. discard fat in the pan, then add chopped onion to skillet and saute for about 3 minutes until translucent. Add cooked onions to wheat berries in bowl.
  3. Add vinegar, pepper, edamame, and chopped bell pepper, stir well.
  4. Garnish with parsley if desired.