The Salad Master - DDV Culinary

Hot Five Bean Salad1 pound bacon2/3 cup white sugar2 tablespoons cornstarch1 1/2 teaspoons salt1 pinch ground black pepper3/4 cup distilled white vinegar1/2 cup water1 (15 ounce) can black beans, rinsed and drained1 (15 ounce) can kidney beans, drained1 (15 ounce) can green beans, drained1 (14.5 ounce) can wax beans, drained1 (15 ounce) can garbanzo beans, drainedCut bacon into small pieces using kitchen shears, and place in alarge skillet. Cook, turning frequently, over medium high heat untilevenly browned. Drain, reserving 1/4 cup drippings. Set bacon aside.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, reduceheat, and simmer for 15 to 20 minutes. Stir occasionally.Turn bean mixture into serving dish. Crumble bacon over beans.E−Cookbooks Home | Free Newsletter | Food & Cooking Mousepads | Email UsHot Five Bean Salad 73