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.
Tips & Substitutions
For added flavor, consider using apple cider vinegar instead of regular vinegar. You can also substitute the bacon with turkey bacon or skip it entirely for a vegetarian option. If you're short on time, pre-shredded cabbage can save you prep time. Experiment with additional veggies like diced tomatoes or cucumbers to enhance the salad's freshness.
Serving Suggestions
This salad is great on its own but pairs beautifully with grilled meats or as a side for dishes like Pork Chop-Vegetable Casserole. Consider serving it alongside cornbread or fried turnips for a hearty meal. A sprinkle of fresh herbs like parsley or cilantro on top can also elevate the presentation.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even tastier the next day. If you wish to serve it warm, gently reheat in a pan on low heat, stirring frequently to avoid burning.
Nutrition & Diet Analysis (per serving)
Each serving of Bean And Cabbage Salad contains roughly 722 calories, with 4g protein, 12g carbohydrates, and 75g fat. It is an excellent source of vitamin C (53% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 472mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, this salad can be made a day in advance. Just remember to add the bacon right before serving to maintain its crispiness. Chilling it for 4 to 6 hours allows the flavors to develop and makes it even more delicious.
What can I use instead of kidney beans?
If you don’t have kidney beans, feel free to substitute them with black beans or pinto beans for a different flavor profile. Both options will add a nice texture and complement the other ingredients well.
Is this salad gluten-free?
Yes, this Bean And Cabbage Salad is naturally gluten-free as all the ingredients used are gluten-free. Just ensure that any additional ingredients or dressings you might add are also certified gluten-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).