2 tbsp. olive oil
2 tbsp. white wine vinegar
1 tsp. sugar
1/2 c. julienned carrots
1 can (16 oz.) Del Monte Blue Lake green beans, drained
4 slices bacon, diced & cooked until crisp

In small saucepan, mix oil, vinegar and sugar. Stir in carrots. Cook over medium heat until are tender crisp. Stir in beans; heat through. Stir in bacon. Season to taste with salt and pepper, if desired. 4 servings.