Three Bean Salad With Bacon Dressing

• 1 (15 ounce) can blue lake green beans
• 1 (15 ounce) can garbanzo beans or (15 ounce) can chickpeas
• 1 (15 ounce) can dark red kidney beans
• 6 thick cut slices bacon
• 1 yellow onion, chopped
• 2 tablespoons chopped fresh garlic
• 1/2 cup apple cider vinegar
• 1/4 cup vegetable oil
• 2 teaspoons cornstarch
• 2 teaspoons coarse ground mustard
• 1/2 cup brown sugar

1. Drain and rinse canned beans in a colander.
2. Cook bacon in a large skillet until crisp; set aside. Reserve bacon grease in skillet.
3. Add the chopped onion and garlic to the skillet and cook until light golden.
4. While onion cooks, whisk together the vinegar, oil, cornstarch, mustard and brown sugar.
5. Stir dressing into skillet with the onions and cook, stirring, until mixture thickens. Allow to cool slightly.
6. Place beans in a salad bowl and add crumbled bacon.
7. Stir cooled dressing into beans, cover and chill several hours or overnight.

lake green beans, garbanzo beans, dark red kidney beans, bacon, yellow onion, fresh garlic, apple cider vinegar, vegetable oil, cornstarch, ground mustard, brown sugar

Taken from www.food.com/recipe/three-bean-salad-with-bacon-dressing-487687 (may not work)