Lotsa Bean Salad
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 1 large yellow sweet onion, sliced into rings
- 1 (16 ounce) can great northern beans, rinsed and drained (cannelini)
- 1 (16 ounce) can pinto beans, rinsed and drained
- 1 (16 ounce) can red kidney beans, rinsed and drained
- 1⁄2 lb frozen green beans
- 1⁄2 lb frozen wax bean (may also use canned if frozen not available)
- 6 slices thick-cut bacon
- 1⁄2 cup bottled sweet and sour sauce
- 1⁄8 cup apple cider vinegar
directions
- Cut bacon into bite-size pieces. Place in wok or large skillet and cook just until it begins to get crispy, over medium-high heat.
- Drain off drippings, reserving about a tablespoon.
- Add onion, and cook until coated with drippings and tender, no more than 5 minutes.
- Place frozen beans together in a colander and run under cool water, just to defrost. Add to pan and cook until tender, no more than 6-8 minutes.
- Rinse and drain canned beans and add to pan, stirring lightly to evenly distribute beans. Heat through, approximately 3-4 minutes more.
- Mix vinegar and sweet and sour sauce, and add to pan, stirring lightly but thoroughly so all ingredients are coated. Stirring too much will make the canned beans mushy.
- If you use more beans, the cooking time will be longer and serving yield will be higher. You may also need a bit more sauce to completely cover the extra beans.
- If you don't have the prepared sweet and sour sauce, you may use Catalina salad dressing -- very similar in a pinch.
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RECIPE SUBMITTED BY
Cinnamom in Illinois
Plainfield, 52
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