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MICROWAVE FOUR BEAN SALAD

6 strips diced bacon
1/2 c. chopped onion
1/2 c. chopped green pepper
1/2 c. sugar
1 tbsp. corn starch
1/8 tsp. pepper
3/4 c. cider vinegar
1 (16 oz.) can cut green beans
1 (16 oz.) can cut wax beans
1 (16 oz.) can red kidney beans
1 (16 oz.) can baby lima beans
Dash of hot pepper sauce

Place bacon in glass casserole, cover with waxed paper and microwave on full power for 6 minutes or until crisp. Stir after 3 minutes. Remove bacon and drain on paper towels. Pour off all but 1 tablespoon bacon drippings. Add onion and green pepper to drippings. Cover again and microwave on high for 4 minutes or until tender. Stir after 2 minutes. Blend in sugar, cornstarch and pepper. Gradually add and stir in vinegar. Microwave uncovered at high for 4 minutes until mixture thickens. Stir after 2 minutes. Drain beans. Add bacon, beans and hot pepper sauce to vinegar mixture. Cover again and microwave on high for 8 minutes or until hot, stirring after 4 minutes. Yield 10 servings.