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Fabulous Hot Five Bean Salad

By: Jodi T.

"This dish is served hot, and is the best bean salad I've ever had. I make it with black beans, kidney beans, green beans, wax beans, and garbanzo beans. You may not like one or more of the types of beans listed above - just substitute your favorites. This dish is especially good for taking to potluck suppers."

Rate/Review | Read Reviews (23)

863 Saves

Prep Time:
5 Min

Cook Time:
35 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 to 12 servings

Ingredients

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

Directions

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.
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.
Turn bean mixture into serving dish. Crumble bacon over beans.