Ingredients:

2 cans green beans

1 can black beans

1 can kidney beans

9 slices of bacon

For dressing:

6 Tablespoons white wine vinegar

½ cup of vegetable oil

¼ cup chopped jalapeno chilies

3 Tablespoons dijon mustard

2 Tablespoons brown sugar

Salt and pepper to taste

Directions:

Drain the green beans, black beans, kidney beans. Stir together in a bowl and chill. Cook the bacon and crumble it into small pieces. Set aside. To make the dressing, whisk the ingredients together in a small bowl and season with salt and pepper. Toss the beans with the dressing, and garnish with the crumbled bacon.