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Fabulous Hot Five Bean Salad

Recipe By: Jodi T.  
Canned beans never had it so good. You can pick and choose your favorite beans for this dish, because the cooking method is what makes this salad zing. The beans are simmered in bacon drippings and a sweetened vinegar/cornstarch mixture that coast each bean and makes a thick delicious sauce.
 
  • Prep: 5 Minutes
  • |
  • Cook: 35 Minutes
  • |
  • Total: 40 Minutes
 
11
 
 
  • 1 pound bacon
    •
  • 2/3 cup white sugar
    •
  • 2 tablespoons cornstarch
    •
  • 1 1/2 teaspoons salt
    •
  • 1 pinch ground black pepper
    •
  • 3/4 cup distilled white vinegar
    •
  • 1/2 cup water
    •
  • 1 (15 ounce) can black beans, rinsed and drained
    •
  • 1 (15 ounce) can kidney beans, drained
    •
  • 1 (15 ounce) can green beans, drained
    •
  • 1 (14.5 ounce) can wax beans, drained
    •
  • 1 (15 ounce) can garbanzo beans, drained
    •
 
  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.
Nutrition Information
 
 
More Reviews (23)
Reviewed By: BAZAARBAKER
My husband is a vegetarian so I've also made this without the bacon. It is just as delicious either way.
Reviewed By: browntoole
I do this recipe with kidney beans only and my husband loves them! A hit everytime. I just down size the recipe some! Awesome!
Reviewed By: Jodi T.
This is Jodi T. the original submitter of this recipe. I have since started using Balsamic vinegar to make this and it literally flies out of the bowl. I usually serve it at a buffet in a crockpot. I have to make a double batch. GREAT RECIPE!