We like salads; and this one can qualify as either a main dish salad or a nice side salad, with lots of fiber. It’s from one of my favorites, the excellent Practical Produce cook book. We used Honey French Dressing from the Honey Cook Book today, you can use your favorite, but this kind of dressing seems to suit the salad ingredients the best. I used light kidney beans, or “red” beans, as I had some canned.
Bean and Bacon Salad
2 cups Cooked Kidney Beans -- or canned, drained and rinsed
½ cup Diced Green Bell Pepper
½ cup Diced Celery
¼ cup Onion -- thinly sliced
½ pound Bacon
½ Large Head Lettuce
Combine beans, peppers, celery and onions with some dressing and chill. Cut bacon into 1 inch pieces, fry and drain on a paper towel.
Break lettuce into bite size pieces. Toss together with the marinated vegetables and bacon and serve with more of your favorite salad dressing.
Adapted from “Practical Produce”
Honey French Dressing
½ cup Salad Oil
¼ cup Honey
¼ teaspoon Salt
2 tablespoons Chili Sauce
¼ cup Cider Vinegar
¼ cup Onion -- finely chopped
½ tablespoon Worcestershire Sauce -- optional
Combine all ingredients except oil in a blender or food processor.
Add oil through the holes in the lid until used. Blend 5 more seconds.
Store in refrigerator.
"The Honey Kitchen”
Yield: "1 cup"