Warm 3-Bean Salad

Kidney, black and butter beans make up this salad.

  • Servings: 6
  • Cook Time: 20 mins
  • Main Ingredient: Beans


  • 4 slices bacon
  • 1/2 cup onion (chopped)
  • 3 Tbsp. Regina® White Wine Vinegar
  • 2 Tbsp. olive oil
  • 1 Tbsp. Vermont Maid® Pancake Syrup
  • 1 Tbsp. Dijon mustard
  • 1 15.5 oz. can Joan Of Arc® Light Red Kidney Beans (rinsed and drained)
  • 1 15 oz. can Joan Of Arc® Black Beans (rinsed and drained)
  • 1 15.5 oz. can Joan of Arc® Butter Beans (rinsed and drained)
  • 4 oz. watercress (stems removed)


In large skillet over medium heat, cook bacon until crisp; place slices on paper towel to cool. Drain off all but 1 Tbsp. bacon fat from skillet. Over medium heat, cook onion 5 minutes or until tender-crisp. In small bowl, mix vinegar, oil, syrup and mustard; carefully stir into onion in skillet. Stir beans into dressing mixture in skillet; heat through. Place watercress on platter; spoon bean mixture over watercress. Crumble bacon over salad. Serve immediately. Makes 6 accompaniment servings. *This salad is a nice accompaniment to pork of any kind.

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