Three-Bean Salad With Bacon Dressing

Recipe Ingredients

8 cups	1896ml	Water
1/3 cup	53g / 1.9oz	Dried black beans - rinsed, and
		Soaked overnight
1/3 cup	53g / 1.9oz	Dried red kidney beans - rinsed, and
		Soaked overnight
1 1/2 cups	240g / 8.5oz	String beans - topped, tailed,
		And cut in 1" lengths diagonally
4		Smoked bacon - cut into small
		Strips
2 tablespoons	30ml	Vegetable oil
3 tablespoons	45ml	White wine vinegar
1 tablespoon	15ml	Honey
2 teaspoons	10ml	Style-style mustard
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
		Lemon wedges - for garnish

Recipe 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.

Source:
Susan Feniger and Mary Sue Milliken

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