HOT FIVE-BEAN SALAD

8  bacon strips, diced
2/3 cups sugar
2 tbsp cornstarch
1 tsp salt
Pinch freshly ground black pepper
3/4 cup white vinegar
1/2 cup water
1 can (16-oz) kidney beans, rinsed and drained
1 can (15 to 16-oz) lima beans, rinsed and drained
1 can (15-oz) garbanzo beans (chickpeas), rinsed and drained
1 can (14 .5-oz) cut green beans, drained
1 can (14.5-oz) cut wax beans, drained

 In a skillet, cook bacon over medium heat until crisp; remove to paper towels to drain. Save a quarter cup of the drippings in the skillet. Add the Splenda, cornstarch, salt and pepper to skillet; stir in the vinegar and water and bring to a boil, stirring occasionally. Cook, stirring, for 2 minutes.

Add beans and reduce the heat. Cover and simmer for 15 minutes or until the beans are heated through. Place mixture in a serving bowl and sprinkle bacon over the top.

Yield: 10-12 servings

 Note: This recipe is from a Reiman's Publication in 2008. The photo is of the original recipe.