German, Swiss & Austrian Recipes



 

German Bean Salad

Makes 6 servings.

2 cans French-style green beans
1 medium onion, sliced and separated into rings
6 slices bacon
1/3 cup vinegar
2 1/2 tablespoons sugar

Heat beans. Drain and keep warm.

Put beans and onions into a bowl.

Dice bacon and fry until crisp. Remove bacon, reserving drippings. Add vinegar and sugar to drippings in skillet. Heat to boiling, stirring well.

Meanwhile, crumble bacon and stir into beans and onions. Pour vinegar-sugar mixture over vegetables and bacon. Toss lightly to coat thoroughly.

Serve warm or at room temperature.