Five Bean Salad Recipe
The five bean salad is a mixed beans and bacon salad. Prepared by cooking, this five beans salad is heavy and quite filling. Served with crumbled bacon on top, the five bean salad can be served with meals of choice.
Ingredients
8 slices bacon
2/3 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup vinegar
1/2 cup water
1 (15 1/2 ounce) can red kidney beans, drained
1 (16 ounce) can cut green beans, drained
1 (16 ounce) can lima beans, drained
1 (16 ounce) can wax beans, drained
1 (15 ounce) can garbanzo beans, drained
1 small onion, sliced and separated into rings
Directions
Cook bacon in a large Dutch oven until crisp; drain well, reserving 1/4 cup drippings in Dutch oven.
Crumble bacon, and set aside.
Add sugar, cornstarch, salt, and pepper to drippings; stir until smooth.Gradually add vinegar and water; cook over medium heat, stirring constantly, until thickened and bubbly.
Add beans to Dutch oven; cover and simmer 15 minutes.
Add onion, tossing gently.
Spoon salad into a 2 1/2 quart serving dish, and sprinkle with crumbed bacon.
Crumble bacon, and set aside.
Add sugar, cornstarch, salt, and pepper to drippings; stir until smooth.Gradually add vinegar and water; cook over medium heat, stirring constantly, until thickened and bubbly.
Add beans to Dutch oven; cover and simmer 15 minutes.
Add onion, tossing gently.
Spoon salad into a 2 1/2 quart serving dish, and sprinkle with crumbed bacon.
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