Ingredients
1 1/2 lbs. grean beans, cut diagonally into 1 inch pieces
1 15 oz. can black beans, drained
1 15 oz. can kidney beans, drained
9 bacon slices, cut into 1/2 inch dice
6 T white wine vinegar
1/4 C vegetable oil
1/4 C minced seeded jalapeño peppers
3 T Dijon mustard
2 T packed golden brown sugar
Preparation
Blanch cook green beans to crisp-tender. Add black beans and kidney beans. Mix, chill until cold.
Saute bacon in heavy medium skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Transfer 2 T bacon drippings to medium bowl (discard remainder). Add vinegar and remaining ingredients; whisk to blend. Season dressing to taste with salt and pepper.
Toss beans with dressing to coat. Sprinkle bacon over and serve.
