Cabbage Salada

Cabbage Salada


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    Tips & Techniques

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    Ingredients

    • 1  (15 1/2-oz.) can Joan of Arc Fancy Red Kidney Beans, drained
    • 1  (15-oz.) can Joan of Arc Fancy Garbanzo Beans, drained
    • 1/2  small head cabbage, cut into 1-inch cubes
    • 1/4  cup chopped onion
    • 2  tablespoons coarsely chopped green pepper
    • 1/4  cup oil
    • 1/4  cup cider vinegar
    • 1/2  teaspoon sugar
    • 1/2  teaspoon dry mustard
    • 1/8  teaspoon salt
    • 1/8  teaspoon pepper
    • 1  garlic clove, minced
    • 5  slices bacon, crisply cooked, crumbled

    Directions

    1. 1In large bowl, combine kidney beans, garbanzo beans, cabbage, onion andgreen pepper; mix well. In small jar with lid, combine oil, vinegar,sugar, dry mustard, salt, pepper and garlic; shake well. Pour over beanmixture; toss gently until well coated. Cover and chill 4 to 6 hours,stirring occasionally. Toss vegetables before serving; garnish with bacon.

    Categories: Course, Salads, Vegetable Salads, Ingredient, Vegetables, Cabbage

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