1 lb. green beans
1 c. diced celery
1 tbsp. finely cut chives
4 slices bacon, diced
2 tbsp. sugar
2 tbsp. cider vinegar
2 tbsp. water
1 tsp. salt
1/4 tsp. pepper

Wash beans, cut in 1 inch lengths. Cook, covered, in boiling salted water 10 minutes. Add celery. Cook 10 minutes longer or just until vegetables are tender, drain. Stir in chives. While beans cook, saute bacon until crisp in a small frying pan, remove from heat. Stir in remaining ingredients. Heat to boiling, then pour over beans. Toss lightly to mix.