Serves 4 to 6
3 cups water
1 1/2 cups green beans, trimmed and cut into 1-inch lengths on the diagonal
2 slices bacon, thinly sliced crosswise
2 tablespoons vegetable oil
3 tablespoons white wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
3 to 4 jalapeño chiles, stemmed, seeded if desired, and minced
1 can black beans, drained and rinsed
1 can red kidney beans, drained and rinsed
Lemon wedges, for garnish
Bring water to a boil in a saucepan with a good pinch of salt. Cook the green beans until just tender, 3 to 4 minutes. Drain and scatter on paper towels to cool. Transfer to a plate and chill.
Fry the bacon in a skillet until crisp and drain on paper towels. Transfer 1 tablespoon of the bacon fat to a small bowl and add the vegetable oil, vinegar, honey, mustard, salt, pepper, and jalapeños. Whisk until smooth.
Combine the green, black, and red kidney beans in a large serving bowl. Pour on the dressing and gently toss to evenly coat. Scatter the bacon over the top and serve with lemon wedges.