Hot Five Bean Salad

Lynn B. Duncan

  • 8 slices bacon, fried crisp
  • 2 Tbsp cornstarch
  • 3/4 cup vinegar
  • 1/2 cup water
  • 2/3 cup sugar
  • 1 1/2 tsp. salt
  • Dash pepper
  • 1 (16 oz) can each: kidney beans, cut green beans, lima beans, drained

In large skillet combine sugar, cornstarch, salt and pepper with 1/4 cup of drippings reserved from bacon. Stir in vinegar and water; heat to boiling, stirring constantly. Add beans, reduce heat, cover and simmer 15 to 20 minutes.

Turn into dish.

Top with crumbled bacon.

Services 10-12.





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.