Three Bean Salad With Bacon Dressing
Created by Sue on February 22, 2013
- Servings: 7
- Prep Time: 15m
- Cook Time: 25m
- Recipe #8204
Ingredients
- 1 (15 ounce) can blue lake green beans
- 1 (15 ounce) can garbanzo beans or 1 (15 ounce) can chickpeas
- 1 (15 ounce) can dark red kidney beans
- 6 thick cut slices bacon
- 1 yellow onion, chopped
- 2 tablespoons chopped fresh garlic
- 1/2 cup apple cider vinegar
- 1/4 cup vegetable oil
- 2 teaspoons cornstarch
- 2 teaspoons coarse ground mustard
- 1/2 cup brown sugar
How to Make
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Step 1: Drain and rinse canned beans in a colander.
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Step 2: Cook bacon in a large skillet until crisp; set aside. Reserve bacon grease in skillet.
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Step 3: Add the chopped onion and garlic to the skillet and cook until light golden.
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Step 4: While onion cooks, whisk together the vinegar, oil, cornstarch, mustard and brown sugar.
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Step 5: Stir dressing into skillet with the onions and cook, stirring, until mixture thickens. Allow to cool slightly.
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Step 6: Place beans in a salad bowl and add crumbled bacon.
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Step 7: Stir cooled dressing into beans, cover and chill several hours or overnight.
Nutritional Facts
- Serving Size: 1 (298.5 g)
- Calories 589.7
- Total Fat - 31.8 g
- Saturated Fat - 17.9 g
- Cholesterol - 5.3 mg
- Sodium - 63.8 mg
- Total Carbohydrate - 67.8 g
- Dietary Fiber - 11.1 g
- Sugars - 31.8 g
- Protein - 9.1 g
- Calcium - 148.8 mg
- Iron - 9.8 mg
- Vitamin C - 3.3 mg
- Thiamin - 0.1 mg