Hot Bean Salad

• 4 strips bacon, cooked and cut in small pieces (save drippings)
• 1/2 c. sugar
• 1 tsp. salt
• 2/3 c. vinegar
• 1 c. cut green beans, drained (1 lb.)
• 1 (1 lb.) can cut wax beans, drained
• 1 (1 lb.) can red kidney beans, drained
• 1 Tbsp. cornstarch
• 1/4 tsp. pepper
• 1 onion, sliced

1. Put bacon drippings in pan or dish; add sugar and cornstarch. Blend well; stir in salt, pepper and vinegar.
2. Heat on medium until thick or microwave on High for 3 to 4 minutes, until thick.
3. Place mixture in casserole dish.
4. Add green beans, wax beans, red kidney beans and onion slices to mixture, stirring well; cover.
5. Bake at 350u0b0 for 20 to 30 minutes or microwave on High for 6 minutes.
6. Let stand 10 minutes to blend flavors.
7. Sprinkle cooked bacon pieces on top and serve.
8. Yield:
9. 8 to 10 servings.

bacon, sugar, salt, vinegar, green beans, wax beans, red kidney beans, cornstarch, pepper, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=892139 (may not work)