4 oz. med. noodles
15 oz. can three bean salad
1/4 c. sugar
1 tbsp. corn starch
1/4 c. vinegar
2 slices bacon, crisp, cooked, drained

In large saucepan cook noodles in boiling salted water for about 10 minutes. Drain well, and keep warm. Drain 3 bean salad, reserving liquid. In small saucepan, combine sugar and corn starch; add reserved bean liquid and the vinegar. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Arrange noodles on serving platter. Top with the bean mixture. Garnish platter with bacon curls. To serve, toss together the bean mixture and noodles.