- 1 pound bacon
- 3 pounds new red potatoes, quartered
- 1 pound fresh green beans, cut into bite-sized pieces
- 1 (16 fl oz) bottle reduced-fat balsamic vinaigrette salad dressing (such as Newman's Own®)
- 3 roasted red peppers, diced
- 1 red onion, diced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on paper towels; chop and set aside.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 8 minutes. Add green beans to the water. Bring the water again to a boil and cook until the green beans are slightly tender, about 2 minutes; drain. Cool potatoes and green beans slightly before transferring to a serving bowl.
- Mix balsamic vinaigrette, chopped bacon, red pepper, red onion, salt, and black pepper together in a bowl; pour over the potatoes and green beans.