4 slices bacon
1/2 c. chopped onion
1 (15 oz.) can cut green beans
1 (16 oz.) can whole kernel corn, drained
1 tbsp. sugar
1/4 c. wine vinegar
3/4 tsp. salt
1/4 tsp. freshly ground pepper
1 tsp. Schilling's Salad Supreme

Fry bacon until crisp. Remove, drain and crumble. Pour off all but 2 tablespoons of the drippings. Saute the onion in the drippings for 5 minutes. Drain the beans. Add the liquid to the onion. Continue cooking over high heat until liquid is reduced to approximately 1/3 cup. Add the beans, corn, sugar, vinegar, salt and pepper and cook over low heat for 10 minutes. Pour into a bowl and sprinkle with the crumbled bacon and Salad Supreme. Serves 6 to 8.