Lotsa Bean Salad

• 1 large yellow sweet onion, sliced into rings
• 1 (16 ounce) can great northern beans, rinsed and drained (cannelini)
• 1 (16 ounce) can pinto beans, rinsed and drained
• 1 (16 ounce) can red kidney beans, rinsed and drained
• 12 lb frozen green beans
• 12 lb frozen wax bean (may also use canned if frozen not available)
• 6 slices thick-cut bacon
• 12 cup bottled sweet and sour sauce
• 18 cup apple cider vinegar

1. Cut bacon into bite-size pieces.
2. Place in wok or large skillet and cook just until it begins to get crispy, over medium-high heat.
3. Drain off drippings, reserving about a tablespoon.
4. Add onion, and cook until coated with drippings and tender, no more than 5 minutes.
5. Place frozen beans together in a colander and run under cool water, just to defrost.
6. Add to pan and cook until tender, no more than 6-8 minutes.
7. Rinse and drain canned beans and add to pan, stirring lightly to evenly distribute beans.
8. Heat through, approximately 3-4 minutes more.
9. Mix vinegar and sweet and sour sauce, and add to pan, stirring lightly but thoroughly so all ingredients are coated.
10. Stirring too much will make the canned beans mushy.
11. If you use more beans, the cooking time will be longer and serving yield will be higher.
12. You may also need a bit more sauce to completely cover the extra beans.
13. If you don't have the prepared sweet and sour sauce, you may use Catalina salad dressing -- very similar in a pinch.

yellow sweet onion, great northern beans, pinto beans, red kidney beans, green beans, bean, bacon, sweet, apple cider vinegar

Taken from www.food.com/recipe/lotsa-bean-salad-230078 (may not work)