- 3 cups cooked kidney beans, well drained (cook 1 cup of dry beans, or open 2 15oz cans)
- 2 to 4 slices of bacon
- 1 small onion, sliced
- 1/3 cup vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
I don’t know why this dish is called a salad. I think it tastes more like a main dish. It is quite easy to prepare once the beans are cooked.
If you are using dry beans cook them until they are tender. When they are done, drain them well. Or if you are using canned beans, drain them and rinse off the canning juices. Chop the bacon into small bits and fry it in a big skillet over medium heat. When it is all crisp, add the onion and sauté it a little bit. Then add the beans, vinegar, sugar and salt. Do not drain off the bacon fat, it makes the dressing for the salad. Stir it all up and simmer it over low heat for a few minutes. It is now ready to serve.
If you have a skimpy main dish, this is the salad to serve with it. It has a marvelous tangy quality, just bursting with country flavor. This recipe serve 2 or 3 as a main dish, or 5 or 6 as a side dish. I especially like it with a good bread for sopping up the juices.