San Francisco Bean Salad


4 slices bacon
1 cup onion, thinly sliced
1 cup fresh mushrooms, sliced
2 cups canned green beans, drained
1/2 cup reserved bean liquid
1 tablespoon soy sauce
1 tablespoon wine vinegar
2 tablespoons cornstarch
1 tablespoon honey
1/4 cup slivered blanched almonds


Fry bacon until crisp, remove from skillet and set aside. Drain off all but 2 tablespoons of drippings. Saute onion and mushrooms until just tender but crisp. Add drained beans to skillet. Blend bean liquid, soy sauce, vinegar, cornstarch and honey. Pour into skillet and cook over low heat until sauce thickens slightly. Add slivered almonds and stir. Place in serving dish and top with crumbled bacon.

Serves: 6 to 8

Preparation time: 45 min

Approximate calories per serving: 80

Suggested Menu

Roast Beef
Baked Potatoes
San Francisco Bean Salad
Orange Sherbet

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

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