Braden Family Cookbook

Chuck Braden

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THREE BEAN SALAD W/ BACON DRESSING            C.B. semi original


1          can black beans
1           can red kidney beans    (You may cook dried beans if you wish)
1      cups fresh string beans, topped, tailed & cut into 1 inch lengths on the diagonal
4          strips bacon, cut into small strips
1          tbsp. vegetable oil (2 if not doing the bacon part)
3          tbsp. white wine vinegar
1          tbsp. honey
2          tbsp. Dijon style mustard
        Tsp. salt
Freshly ground black pepper

Drain and rinse the canned beans if using them.  If using dried beans, do the over night stuff and cook them separately, etc.

Cook string beans in boiling water for 3 - 4 minutes.  They should be just cooked and still crispy.  Immediately drop them in a big bowl of ice water w/ice cubes in it.  Drain and dry the beans on paper towels.

Cook the bacon over moderate heat until crisp.  Remove and drain on paper towels.  Take 1 tbsp. of the hot bacon fat and, in a small bowl, whisk it together with the vegetable oil, vinegar, honey, mustard, salt and pepper.  In a large bowl, combine all the beans and drizzle the dressing over them.  Toss gently and top with the bacon (crumble it as you go.)

Serve while still warm/room temperature.

6 servings

Options:           Leave out the bacon for a lighter salad. Any two types of cooked beans can be used: black, garbanzos, kidney, small white, etc.