Bacon Bean Salad
|Cider vinegar||2⁄3 Cup (10.67 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|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.