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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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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2964 Calories from Fat 1177

% Daily Value*

Total Fat 135 g207%

Saturated Fat 23.6 g118.2%

Trans Fat 1.3 g

Cholesterol 120 mg40%

Sodium 7134 mg297.2%

Total Carbohydrates 372 g124.2%

Dietary Fiber 65.4 g261.6%

Sugars 208.8 g

Protein 84 g167%

Vitamin A 22% Vitamin C 285.8%

Calcium 68.2% Iron 30.3%

*Based on a 2000 Calorie diet

Bacon Bean Salad Recipe