- 3 cups cooked kidney beans, well
drained (cook 1 cup of dry beans, or
open 2 15oz cans)
- 2 to 4 slices of bacon
- 1 small onion, sliced
- 1/3 cup vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
I don't know why this dish is called a
salad. I think it tastes more like a main
dish. It is quite easy to prepare once the
beans are cooked.
If you are using dry beans cook them
until they are tender. When they are done,
drain them well. Or if you are using canned
beans, drain them and rinse off the canning
juices. Chop the bacon into small bits and
fry it in a big skillet over medium heat.
When it is all crisp, add the onion and
sauté it a little bit. Then add the beans,
vinegar, sugar and salt. Do not drain off
the bacon fat, it makes the dressing for the
salad. Stir it all up and simmer it over low
heat for a few minutes. It is now ready to
serve.
If you have a skimpy main dish, this is
the salad to serve with it. It has a
marvelous tangy quality, just bursting with
country flavor. This recipe serve 2 or 3 as
a main dish, or 5 or 6 as a side dish. I
especially like it with a good bread for
sopping up the juices.
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