“Sweet-sour dressing and crisp bacon chips season this vegetable so invitingly.” Who was this meant to convince? Anybody who happened to be flipping through her recipe box?
From a box sold in Louisville, Kentucky.
Hot Bean Salad
1 lb. green beans
1 cup diced celery
1 Tablespoon finely cut chives
4 slices bacon, diced
2 Tablespoons sugar
2 Tablespoons cider vinegar
2 Tablespoons water
1/2 teaspoon salt
1/4 teaspoon pepper
- Wash beans, tip, and cut in 1-inch lengths.
- Cook, covered, in boiling salted water in a large saucepan 10 minutes; add celery. Cook 10 minutes longer or just until vegetables are tender. Drain. Stir in chives.
- While beans cook, sauté bacon until crisp in a small frying pan. Remove from heat. Stir in remaining ingredients.
Heat to boiling, then pour over beans. Toss lightly to mix.
Sweet-sour dressing and crisp bacon chips season this vegetable so invitingly.
Makes 4 servings.