Three-bean Salad With Bacon Dressing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Niger | Toohot09 | 6 | Servings |
INGREDIENTS
| 8 | c | Water |
| 1/3 | c | Dried black beans, rinsed |
| and | ||
| Soaked overnight | ||
| 1/3 | c | Dried red kidney beans |
| rinsed and | ||
| Soaked overnight | ||
| 1 1/2 | c | String beans, topped |
| tailed | ||
| And cut in 1" lengths | ||
| diagonally | ||
| 4 | Smoked bacon, cut into small | |
| Strips | ||
| 2 | T | Vegetable oil |
| 3 | T | White wine vinegar |
| 1 | T | Honey |
| 2 | t | Dijon-style mustard |
| 1/2 | t | Salt |
| 1/4 | t | Freshly-ground black pepper |
| Lemon wedges, for garnish |
INSTRUCTIONS
In two medium saucepans, bring 5 cups of water (2 1/2 cups in each) to a boil. Drain the soaked black and red beans separately in a strainer. Add the black beans to one pot and the red beans to another, reduce the heat under both to medium, and simmer for about 45 minutes, until the beans are tender but not soft. Drain the beans separately in a colander and set aside, covered. Bring the remaining 3 cups of lightly-salted water to a boil in one of the saucepans, and fill a large bowl with cold water and add several ice cubes to it. Cook the string beans for 3 to 4 minutes, depending on their size, until they are tender but still bright green. Immediately drain them and plunge them into the ice water to retain their green color. Drain and dry on paper towels. In a medium heavy skillet cook the bacon strips over medium heat until crisp. Remove the bacon with a slotted spoon and drain briefly on paper towels. Measure 1 tablespoon of the bacon fat and, in a small bowl, whisk it together with the vegetable oil, vinegar, honey, mustard, salt, and pepper. In a large serving bowl, combine all the beans and drizzle the dressing over. Toss gently just to coat all the ingredients evenly, crumble the bacon over the top and serve while still slightly warm, garnished with lemon wedges. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6234 broadcast 04-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-16-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 82
Calories From Fat: 43
Total Fat: 4.9g
Cholesterol: 0mg
Sodium: 284.4mg
Potassium: 111.3mg
Carbohydrates: 8.9g
Fiber: 1.8g
Sugar: 3.5g
Protein: 1.8g