Loaded Bean Salad

This Loaded Bean Salad is a side that will steal the show. Creamy, protein-rich navy beans soak up the ranch-style dressing, complemented by fresh scallions that add brightness Cheddar adds a slight sharp bite that teams with the bacon’s rich, salty flavor—a result reminiscent of a loaded baked potato. This salad might even be better the next day after the flavors have time to meld. Keep reading for our expert tips, including how to ensure your bacon cooks up crispy.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

• The bacon adds saltiness and crunch to the dish. To save prep time, cook the bacon in advance. But remember to reserve the flavorful bacon fat for the dressing.
• For the crispest bacon, start cooking it in a cold pan. This allows the fat to render slowly as the pan heats.
• For convenience, we recommend using canned beans, which should be drained and rinsed before adding them to the salad. If you have time, cooking dried beans from scratch would be excellent as well.

Nutrition Notes

• Navy beans are the star of this salad with their plant-based protein and antioxidants. The fiber in these white beans will help fill you up and feed your gut-loving bacteria. Navy beans’ fiber and magnesium are a rock-star combo to help prevent and treat constipation.
• Scallions fall into the allium family, which includes onions and garlic. Scallions add a small amount of fiber, antioxidants and vitamin C to this dish. Regularly eating allium plants like scallions may help reduce your risk of certain cancers. 
• Cheddar cheese sprinkles its bone-building calcium and protein throughout this salad. It’ll even add some beneficial bacteria to your gut, which will nosh on the fiber in the beans and scallions.