Summer Green Bean Salad

Cook the bacon in a large skillet over medium-high heat until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate and let cool, then crumble into bite-sized pieces.

Pour off most of the bacon fat from the skillet, leaving about 1 tablespoon. Add the finely chopped onion and sauté over medium heat for 2-3 minutes until softened and fragrant.

Stir in the water, vinegar, sugar, ½ teaspoon salt, dill weed, and fresh ground pepper. Bring to a simmer and cook for 2 minutes to allow flavors to meld.

Drain the canned green beans thoroughly and add them to the skillet. Stir gently to coat with the dressing and warm through, about 2 minutes.

Transfer the warm salad to a serving dish or individual bowls. Garnish with the crumbled bacon and serve while still warm, or cool to room temperature for a chilled version.