Smoky Bean Salad

By á-47

Ingredients

• 1 1/2 lb. green beans, cut diagonally into 1: pieces
• 1 can black beans, drained
• 1 can red kidney beans, drained
• 9 bacon slices, cut into 1/2" pieces
• 6 Tbsp. white wine vinegar
• 1/4 cup vegetable oil
• 1/4 cup minced seeded jalapeno chilies
• 3 Tbsp. Dijon mustard
• 2 Tbsp. packed brown sugar

Preparation

Step 1

Cook green beans in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain beans; pat dry. Transfer green beans to large bowl. Add black beans and kidney beans to green beans. Chill until cold.

Saute bacon in heavy medium skillet over medium-high heat unti lcrisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Transfer 2 Tbsp. bacon dripping from skillet to medium bowl (discard remaining drippings). Add vinegar and remaining ingredients; whisk to blend. Season dressing to taste with salt and pepper.

Toss beans with enough dressing to coat. Can be prepared 8 hours ahead. Cover and rerfrigerate. Sprinkle reserved bacon over and serve.