Fabulous Hot Five Bean Salad

This dish is served hot, and is the best bean salad I’ve ever had. I make it with black beans, kidney beans, green beans, wax beans, and garbanzo beans. You may not like one or more of the types of beans listed above - just substitute your favorites. This dish is especially good for taking to potluck suppers.

Step: 1

Cut bacon into small pieces using kitchen shears, and place in a large skillet. Cook, turning frequently, over medium high heat until evenly browned. Drain, reserving 1/4 cup drippings. Set bacon aside.

Step: 2

Return reserved drippings to skillet. Mix together sugar, cornstarch, and salt and pepper; blend into drippings. Stir in vinegar and water; cook and stir until boiling. Stir in drained beans. Cover, reduce heat, and simmer for 15 to 20 minutes. Stir occasionally.

Step: 3

Turn bean mixture into serving dish. Crumble bacon over beans.

Per Serving: 350 calories; protein 10.8g; carbohydrates 32.9g; fat 19.3g; cholesterol 28.1mg; sodium 1168.1mg.

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