Fabulous Hot Five Bean Salad

Fabulous Hot Five Bean Salad

25
Jodi T. 0

"This dish is served hot, and is the best bean salad I've ever had. I make it with black beans, kidney beans, green beans, wax beans, and garbanzo beans. You may not like one or more of the types of beans listed above - just substitute your favorites. This dish is especially good for taking to potluck suppers."

Ingredients 40 m {{adjustedServings}} servings 349 cals

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Nutrition

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  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 1168 mg
  • 47%

Based on a 2,000 calorie diet

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Directions

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  1. Cut bacon into small pieces using kitchen shears, and place in a large skillet. Cook, turning frequently, over medium high heat until evenly browned. Drain, reserving 1/4 cup drippings. Set bacon aside.
  2. Return reserved drippings to skillet. Mix together sugar, cornstarch, and salt and pepper; blend into drippings. Stir in vinegar and water; cook and stir until boiling. Stir in drained beans. Cover, reduce heat, and simmer for 15 to 20 minutes. Stir occasionally.
  3. Turn bean mixture into serving dish. Crumble bacon over beans.
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Reviews 25

  1. 29 Ratings

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MIHAELA
8/29/2002

Fabulous indeed. A shame it's the farthest thing from dietetic... I don't like garbanzo beans so I replaced them with a can of white lima beans. Delicious.

JOSIE
7/23/2003

Sorry to be the "black sheep" so to speak...but I wasn't crazy about this dish. I love beans but just didn't enjoy them cooked this way. The sugar was very overwhelming and I didn't like the combination of beans. Some were soft and others were tough in texture. I got confused while I was chewing. I did eat a bowl...just becasue they are soooo healthy. But one word of advice...plan on sleeping ALONE after you've eaten this ;)

GELCHICK
5/29/2005

My husband just loves this dish-we are vegetarians so I use 'veggie' bacon and a bit of canola oil instead of pork. I saute about 1/2 of a thinly slided onion with the 'bacon'. We eat the leftovers cold with rolls for lunch the next day. Thank you Jodi T. for this great recipe!