Marinated Bean Salad

Peggy Ginn, FHS

  • 15 1/2 oz can green beans
  • 15 1/2 oz can yellow wax beans
  • 2/3 cup cider vinegar
  • 1 small red onion, sliced
  • 2 tsp liquid Sweet-10
  • 1 tsp mixed pickling spices
  • 2 slices crisp crumbled bacon

Drain beans; reserve 1/2 cup liquid. Combine reserved liquid with vinegar, onion, Sweet-10® and pickling spices. Add beans. Mix well. Cover. Marinate in refrigerator overnight, stirring occasionally. Before serving, sprinkle bacon over salad.

Makes 8 servings.

Tip: If desired, substitute 1/2 cup chopped celery for onion.

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