Smoky Bean Salad

1. 1

   Blanch cook green beans to crisp-tender. Add black beans and kidney beans. Mix, chill until cold.

2. 2

   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.

3. 3

   Toss beans with dressing to coat. Sprinkle bacon over and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.