INGREDIENTS: 2 slices Bacon 1 can French-style or Cut Green Beans -- drained 1 teaspoon Salt 1/3 cup Onion -- finely chopped 1 teaspoon Dillweed 1/2 cup Water 1/4 cup Vinegar 1 tablespoon Sugar 1/2 teaspoon Salt 1/4 teaspoon fresh ground pepper 2 tablespoons Olive Oil
DIRECTIONS: In a small skillet, cook bacon until crisp and brown; drain, crumble and place in a medium bowl. Add beans, 1 teaspoon salt, onion and dillweed; toss gently. In a small bowl, combine remaining ingredients; whisk until well- blended. Pour dressing over bean mixture; toss gently to coat. Cover and refrigerate about 2 hours before serving.