750 g green beans, sliced 1 1/2 lb
500 ml canned black beans, drained 2 cup
500 ml canned red kidney beans, drained 2 cup
8 bacon slices, cut in pieces
90 ml white wine vinegar 6 tbsp
50 ml vegetable oil 1/4 cup
50 ml jalapeno peppers, seeded & minced 1/4 cup
45 ml dijon mustard 3 tbsp
25 ml packed brown sugar 2 tbsp
Cook green beans in large pot of boiling salted water until tender-crisp, about 4 minutes; drain. Rinse with cold water and pat dry. Transfer beans to large bowl. Add black beans and kidney beans to green beans. Chill until cold.
Saute bacon in heavy skillet over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Transfer 2 tablespoons (30 ml) bacon drippings from skillet to medium bowl. Add vinegar and remaining ingredients; whisk to blend. Season dressing to taste with salt and pepper.
Toss beans with enough dressing to coat.
Serves 6