Hot Five-Bean Salad Recipe

5 1
Hot Five-Bean Salad Recipe
Hot Five-Bean Salad Recipe photo by Taste of Home
Publisher Photo

Hot Five-Bean Salad Recipe

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5 1
Publisher Photo
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
MAKES:
10-12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 8 bacon strips, diced
  • 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.
Originally published as Hot Five-Bean Salad in Taste of Home February/March 1997, p25

Nutritional Facts

1 cup: 233 calories, 9g fat (3g saturated fat), 10mg cholesterol, 820mg sodium, 31g carbohydrate (13g sugars, 5g fiber), 7g protein.

  • 8 bacon strips, diced
  • 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
  1. 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.
  2. Add the beans; reduce heat. Cover and simmer for 15 minutes or until beans are heated through.
  3. Place in a serving bowl; top with bacon. Yield: 10-12 servings.
Originally published as Hot Five-Bean Salad in Taste of Home February/March 1997, p25

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