Five Bean Salad

• 8 slices bacon
• 2/3 c. sugar
• 2 Tbsp. cornstarch
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 3/4 c. vinegar
• 1/2 c. water
• 1 (15 1/2 oz.) can red kidney beans, drained
• 1 (16 oz.) can cut green beans, drained
• 1 (16 oz.) can lima beans, drained
• 1 (16 oz.) can wax beans, drained
• 1 (15 oz.) can garbanzo beans, drained
• 1 small onion, sliced and separated into rings

1. Cook bacon in a large Dutch oven until crisp; drain well, reserving 1/4 cup drippings in Dutch oven.
2. Crumble bacon; set aside.
3. Add sugar, cornstarch, salt and pepper to drippings.
4. Stir until smooth.
5. Gradually add vinegar and water; cook over medium heat, stirring constantly, until thickened and bubbly.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=544403 (may not work)