T.B.H.  Kale & Bacon 5-Bean salad
Servings: 6 - 8
Category: Salad
Country/or origin: CANADA
9 strips              thick-cut Bacon, chopped
6 cups               Kale, chopped
1 Tb                  Garlic, minced
1                       large red Onions, sliced very thin
1x15 oZ            can Black beans, drained
1x15oZ             can Cannellini beans, drained
1x15oZ             can Kidney beans, drained
8 oZ                 frozen green Beans, defrosted
8 oZ                 frozen yellow Beans, defrosted
1 cup                Feta cheese, crumbled
1 cup                black Olives
2 cups              Tomatoes, seeded and diced
2 cups              Cucumber, diced
2 cups              red Pepper, diced

as needed          Italian Dressing
2 cup                 roasted Walnuts, chopped
In a large, nonstick skillet set over medium heat, add the Bacon.           Cook until the Bacon is crispy, and then remove the Bacon from the pan, leaving the Bacon fat in the skillet.       Add in the Kale and Garlic, and sauté quickly to just soften the Kale about 3 - 4 minutes.          Remove from heat and cool. In a large serving bowl combine all the ingredients and toss with Italian Dressing.

NOTE:
"     "  BY: