Hot Bean Salad - cooking recipe

Ingredients

4 strips bacon
1/2 c. sugar
1 Tbsp. cornstarch
1 tsp. salt
1/4 tsp. pepper
2/3 c. vinegar
1 can (1 lb.) cut green beans, drained
1 can (1 lb.) cut wax beans, drained
1 can (15 oz.) red kidney beans, drained
1 onion, sliced

Preparation

Using scissors, snip bacon strips into small pieces into 2-quart casserole.
Microwave on High 3 to 4 minutes; stir after 2 minutes.
With slotted spoon, remove cooked bacon pieces to paper towels to drain.
To bacon drippings in casserole add sugar and cornstarch; blend well.
Stir in salt, pepper and vinegar. Microwave on High 3 to 4 minutes, until thick.
Add drained beans and onion slices to sauce in casserole; stir well.
Cover; microwave on High 6 minutes.
Stir after 3 minutes.
Let compote stand 10 minutes before serving to blend flavors.
Sprinkle cooked bacon pieces over top and serve.
Makes 8 to 10 first course servings or 4 to 5 servings as vegetable.