Bean And Cabbage Salad
A vibrant bean and cabbage salad with a tangy vinegar dressing, crispy bacon, and fresh vegetables, perfect for light lunches or summer gatherings.
Ingredients
- 15 oz. can large red kidney beans, drained ⓘ
- 15 oz. can garbanzo beans, drained ⓘ
- 1/2 head small cabbage, cut in 1-inch cubes ⓘ
- 1/4 cup chopped onion ⓘ
- 2 tablespoons coarsely chopped green pepper ⓘ
- 1/4 cup oil ⓘ
- 1/4 cup vinegar ⓘ
- 1 1/2 teaspoons salt ⓘ
- 1 clove garlic, minced ⓘ
- 1/2 teaspoon sugar ⓘ
- 1/4 teaspoon pepper
- 5 slices bacon ⓘ
- 1/2 teaspoon dry mustard ⓘ
Instructions
- In a large bowl, mix the drained red kidney beans, drained garbanzo beans, cabbage cubes, and chopped green pepper.
- In a separate small bowl, combine oil, vinegar, minced garlic, salt, dry mustard, sugar, and pepper to make the dressing.
- Pour the dressing over the bean mixture and toss lightly to coat.
- Cook the bacon until crispy, then crumble or chop into small pieces.
- Add the bacon to the salad and toss again.
- Cover and chill the salad for 4 to 6 hours, stirring occasionally before serving.
Nutrition & Diet Analysis (per serving)
582
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).