1/3 cup cider vinegar
3/4 cup sugar
1 teaspoon salt
1 can (16 ounces) cut green beans
1 can (16 ounces) cut wax beans
1 can (16 ounces) kidney beans, thoroughly rinsed and drained
1 can (16 ounces) lima beans
1 medium-sized onion, quartered and finely sliced
1 medium-sized green pepper, chopped
1/2 teaspoon freshly ground black pepper
1/3 cup salad oil
1 pound bacon, cut in 1-inch squares (optional)
1. Blend vinegar, sugar, and salt in a small saucepan. Heat until the sugar is dissolved. Remove from heat and set aside.
2. Drain all beans and toss with onion, green pepper, vinegar mixture, and the pepper. Pour oil over all and toss to coat evenly. Store in a large covered container in refrigerator.
3. When ready to serve, fry bacon until crisp; drain on absorbent paper. Toss the bacon with bean mixture.
ABOUT 12 SERVINGS