Bean Salad

Bean Salad

Yield:

8 sl Bacon
1 c Onion, thinly sliced
1 c Fresh mushrooms, sliced
2 c Canned green beans, drained
1/2 c Reserved bean liquid
1 tb Soy sauce
1 tb Wine vinegar
2 tb Cornstarch
1 tb Honey
1/4 c Slivered almonds (blanched)

Fry bacon until crisp. Drain all but 2 tb drippings. Saute onion &
mushrooms until tender but crisp. Add drained beans to skillet.
Blend bean liquid, soy sauce, vinegar, cornstarch & honey. Pour into
skillet and cook over low heat until sauce thickens slightly. Add
almonds and place into serving dish. Top with crumbled bacon.