Smoky Bean Salad

• 1 1/2 lbs. grean beans, cut diagonally into 1 inch pieces
• 1 15 oz. can black beans, drained
• 1 15 oz. can kidney beans, drained
• 9 bacon slices, cut into 1/2 inch dice
• 6 T white wine vinegar
• 1/4 C vegetable oil
• 1/4 C minced seeded jalapeno peppers
• 3 T Dijon mustard
• 2 T packed golden brown sugar

1. Blanch cook green beans to crisp-tender. Add black beans and kidney beans. Mix, chill until cold.
2. Saute bacon in heavy medium skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Transfer 2 T bacon drippings to medium bowl (discard remainder). Add vinegar and remaining ingredients; whisk to blend. Season dressing to taste with salt and pepper.
3. Toss beans with dressing to coat. Sprinkle bacon over and serve.

grean beans, black beans, kidney beans, bacon, t, vegetable oil, peppers, t, t

Taken from www.epicurious.com/recipes/member/views/smoky-bean-salad-52535711 (may not work)