6 slices bacon
4 c. corn
2 med. size red bell peppers, sliced or diced
2 c. baby lima or Fordhook beans
3/4 tsp. salt
1/2 tsp. coarsely ground black pepper

Fry bacon until crisp in a large skillet. Remove bacon; drain on paper towels. Crumble bacon; reserve. Add corn to hot bacon fat in skillet. Add bell peppers, lima beans, salt and pepper; stir-fry over medium high heat 8 minutes, or until tender and crunchy. Top with crumbled bacon. Serve immediately. Yield: 6 to 8 servings.