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Bacon Bean Salad

Charles.Durand's picture
  Cider vinegar 2⁄3 Cup (10.67 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Salt 1 Teaspoon
  Canned cut green beans 16 Ounce (1 Can)
  Canned cut wax beans 16 Ounce (1 Can)
  Canned kidney beans 16 Ounce, thoroughly rinsed and drained (1 Can)
  Canned lima beans 16 Ounce (1 Can)
  Onion 1 Medium, quartered and finely sliced
  Green pepper 1 Medium, chopped
  Freshly ground black pepper 1⁄2 Teaspoon
  Salad oil 1⁄3 Cup (5.33 tbs)
  Bacon 1 Pound, cut into 1 inch squares

Blend vinegar, sugar, and salt in a small saucepan.
Heat until the sugar is dissolved.
Remove from heat and set aside.
Drain all beans and toss with onion, green pepper, vinegar mixture, and the pepper.
Pour oil over all and toss to coat evenly.
Store in a large covered container in refrigerator.
When ready to serve, fry bacon until crisp; drain on absorbent paper.
Toss the bacon with bean mixture.

Recipe Summary

Side Dish

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