Hot Five-Bean Salad Recipe

Hot Five-Bean Salad Recipe photo by Taste of Home

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This crowd-pleaser is like a German potato salad made with colorful beans. My mom's been preparing this salad for years—it's so simple to create and great to take to church suppers. #151;Angela Leinenbach, Mechanicsville, Virginia

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Hot Five-Bean Salad Recipe

Prep/Total Time: 25 min.

Yield: 10-12 Servings

5 25 30

Ingredients

8 Wright® Brand Bacon strips, diced

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2/3 cup sugar
2 tablespoons cornstarch
1-1/2 teaspoons salt
Pinch pepper
3/4 cup white vinegar
1/2 cup water
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) lima beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 can (14-1/2 ounces) cut wax beans, drained

Directions

In a skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 1/4 cup drippings. Add sugar, cornstarch, salt and pepper to drippings. Stir in vinegar and water; bring to a boil, stirring constantly. Cook and stir for 2 minutes.
Add the beans; reduce heat. Cover and simmer for 15 minutes or until beans are heated through.
Place in a serving bowl; top with bacon. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 cup) equals 233 calories, 9 g fat (3 g saturated fat), 10 mg cholesterol, 820 mg sodium, 31 g carbohydrate, 5 g fiber, 7 g protein.

Originally published as Hot Five-Bean Salad in Taste of Home February/March 1997, p25