Easy non-heart smart but very tasty recipe.
Blanche green beans - I like to start them in cold water and when it just gets to the boil they are done and should be taken out and placed in cold water to stop cooking, but you can do it the usual way, drop them into boiling water and monitor them.
Take bacon - a fair bit of bacon, and cut it into liberally sized lardons - don't chop it up into little bits, but decent sized stick shapes. Fry the bacon until crisping.
Scoop the bacon over the beans and then add as much of the bacon fat as is needed to dress the salad and toss. Serve immediately. See what I mean about not being heart smart? And you don't need to throw all the bacon fat in, just enough to coat the beans, and you HAVE to eat right away - who wants congealed dressing?
You probably won't need any added salt (with most bacon) but coarsely ground pepper can enhance the flavours. You can also add acidity (vinegar, lemon juice etc.) but that changes it into a more conventional salad, though some would probably prefer that. You can also add all sorts of fripperies like nuts, cheese, shallots etc. but that gets further away from the basic quick concept.
Still crisp beans (haricots vert are best of you can find them) just crisp bacon and warm bacon fat dressing.