Warm 3-Bean Salad

Ingredients

• 4 slices bacon
• 1 small about 1/2 cup onion, chopped
• 3 tbls. REGINA White Wine Vinegar
• 2 tbls. olive oil
• 1 tablespoon VERMONT MAID Pancake Syrup
• 1 tablespoon Dijon mustard
• 1 can 15.5 oz JOAN OF ARC Light Red Kidney Beans, rinsed and drained
• 1 can 15 oz JOAN OF ARC Black Beans, rinsed and drained
• 1 can 15.5 oz JOAN OF ARC Butter Beans, rinsed and drained
• 4 ozs. watercress, stems removed

Directions

In large skillet over medium heat, cook bacon until crisp; place slices on paper towels to cool. Drain off all but 1 tablespoon bacon fat from skillet. Over medium heat, cook onion 5 minutes or until tender-crisp. In small bowl, mix vinegar, oil, syrup and mustard; carefully stir into onion in skillet. Stir beans into dressing mixture in skillet; heat through. Place watercress on platter; spoon bean mixture over watercress. Crumble bacon over salad. Serve immediately. Makes 6 accompaniment servings.

*This salad is a nice accompaniment to pork of any kind.