Crunchy Bacon And Bean Salad

• 1/2 pounds Navy Beans
• 1/2 pounds Runner Beans
• 1 whole White Onion
• 1/3 pounds Bacon
• 1 pound String Beans
• 10 Tablespoons Vinegar
• 10 Tablespoons Canola Oil
• 1 Tablespoon Mustard
• Salt And Pepper

1. 1. If you're using canned beans, pour them into a colander, rinse and set them aside for draining.
2. 2. Cut onion and bacon into little cubes and roast them in a non-stick frying pan without any oil, just until brown and crunchy. Set the pan aside and let it cool.
3. 3. Cook the frozen sting beans in saltwater for 5-7 minutes. They should be al dente and not too soft. Rinse them with cold water and set aside.
4. 4. In a mug or drinking glass, make a smooth marinade from vinegar, oil, mustard, salt and pepper. Combine the beans, bacon and onion in a large bowl and do not marinade until right before serving.

beans, runner beans, white onion, bacon, string beans, vinegar, canola oil, mustard, salt

Taken from tastykitchen.com/recipes/salads/crunchy-bacon-and-bean-salad/ (may not work)