Three Bean Salad With Bacon Dressing

Directions

1. In two medium saucepans, bring 5 c. of water (2 1/2 c. in each) to a boil. Drain the soaked black and red beans separately in a strainer. Add in the black beans to one pot and the red beans to another, reduce the heat under both to medium, and simmer for about 45 min, till the beans are tender but not soft. Drain the beans separately in a colander and set aside, covered.
2. Bring the remaining 3 c. of lightly-salted water to a boil in one of the saucepans, and fill a large bowl with cool water and add in several ice cubes to it. Cook the string beans for 3 to 4 min, depending on their size, till they are tender but still bright green. Immediately drain them and plunge them into the ice water to retain their green color. Drain and dry on paper towels.
3. In a medium heavy skillet cook the bacon strips over medium heat till crisp. Remove the bacon with a slotted spoon and drain briefly on paper towels. Measure 1 Tbsp. of the bacon fat and, in a small bowl, whisk it together with the vegetable oil, vinegar, honey, mustard, salt, and pepper. In a large serving bowl, combine all the beans and drizzle the dressing over. Toss gently just to coat all the ingredients proportionately, crumble the bacon over the top and serve while still slightly hot, garnished with lemon wedges.
4. This recipe yields 6 servings.