2/3 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 medium onion, quartered and finely sliced
1 medium green pepper, chopped
1/2 teaspoon freshly ground black pepper
1/2 cup salad oil
1 pound bacon, cut in 1-inch squares
Lettuce (optional)
1. Blend vinegar, sugar, and salt in a small saucepan. Heat until the sugar is dissolved and set aside.
2. Drain all beans and toss with onion, green pepper, vinegar mixture, and ground pepper. Pour oil over all and toss to coat evenly. Store in a covered container in refrigerator.
3. When ready to serve, fry bacon until crisp; drain on absorbent paper. Toss the bacon with bean mixture. If desired, serve the salad on crisp lettuce.
ABOUT 12 SERVINGS
Note: If desired, omit bacon.