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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Five Bean Salad Recipe

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This recipe for Five Bean Salad is from Kelly Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 slices bacon
2/3 cup sugar
2 Tbsp. cornstarch
1/4 tsp. salt
1/8 tsp. pepper
3/4 cup vinegar
1/2 cup water
15 oz. can red kidney beans
15 oz. can cut green beans
15 oz. can wax beans
15 oz. can lima beans
15 oz. can garbanzo beans
1 small onion, cut into rings
Directions:
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. Drain all cans. Add beans to Dutch oven; stir gently, cover and simmer 15 minutes. Add onion, toss gently and simmer until onions are soft. Spoon salad into 2 1/2 quart serving dish; sprinkle with bacon crumbles and serve.
Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
I use a red onion for color.

 

 

 

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