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
1/2 tsp. salt
1/4 tsp. pepper

Wash beans, tip and cut in 1 inch length. Cook, covered, in boiling salted water in a large saucepan 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.