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Bacon Bean Salad Recipe
|Cider vinegar||2⁄3 Cup (10.67 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Canned cut green beans||16 Ounce (1 Can)|
|Canned cut wax beans||16 Ounce (1 Can)|
|Canned kidney beans||16 Ounce, thoroughly rinsed and drained (1 Can)|
|Canned lima beans||16 Ounce (1 Can)|
|Onion||1 Medium, quartered and finely sliced|
|Green pepper||1 Medium, chopped|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Salad oil||1⁄3 Cup (5.33 tbs)|
|Bacon||1 Pound, cut into 1 inch squares|
Serving size: Complete recipe
Calories 2964 Calories from Fat 1177
% Daily Value*
Total Fat 135 g207%
Saturated Fat 23.6 g118.2%
Trans Fat 1.3 g
Cholesterol 120 mg
Sodium 7134 mg297.2%
Total Carbohydrates 372 g124.2%
Dietary Fiber 65.4 g261.6%
Sugars 208.8 g
Protein 84 g167%
Vitamin A 22% Vitamin C 285.8%
Calcium 68.2% Iron 30.3%
*Based on a 2000 Calorie diet
Heat until the sugar is dissolved.
Remove from heat and set aside.
Drain all beans and toss with onion, green pepper, vinegar mixture, and the pepper.
Pour oil over all and toss to coat evenly.
Store in a large covered container in refrigerator.
When ready to serve, fry bacon until crisp; drain on absorbent paper.
Toss the bacon with bean mixture.