5-Bean Salad Recipe

Ingredients:

2 Tbsps of cornstarch
3/4 c of white vinegar; distilled
1 lb of bacon
1.5 tsp of salt
black pepper (1 pinch); ground
1/2 c of water
2/3 c of white sugar
1 can of black beans (15 oz); washed & dried
1 can of kidney beans (15 oz); dried
1 can of green beans (15 oz); dried
1 can of wax beans (14 1/2 oz); dried
1 can of garbanzo beans (15 oz); dried

Directions:

Fry the bacon in a skillet over medium-high heat ’til brown and crisp. Drain the bacon in a platter with paper towel to drain excess oil. Set aside 1/4 cup of the oil used (drippings) to fry the bacon. Let the bacon cool. Crumble and set aside.

Place the drippings in a small saucepan. Add cornstarch, sugar, pepper and salt. Pour in water and vinegar, as well. Stir constantly ’til the mixture boils; and then add the beans. Reduce the heat.

Cover the mixture. Let it simmer for another 15 minutes, while stirting every now and then.

When done, transfer the mixture into a shallow serving platter. Top it with the crumbled bacon prior to serving.

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