Project Description

Recipe Ingredients:

  • 2 cups each, cooked* drained red kidney and garbanzo beans or one 16-oz. can each, drained

  • 1⁄2 small head cabbage, cut into 1-inch cubes

  • 1⁄4 cup chopped onion

  • 2 tablespoons coarsely chopped green pepper

  • 5 slices bacon

  • Oil and Vinegar Dressing

Instructions

Place beans, cabbage, onion and green pepper in large bowl; mix well. Pour Oil and Vinegar Dressing over bean mixture, tossing lightly to combine. Cover and chill 4 to 6 hours; stir occasionally. Cut bacon into 1/2 to 1-inch pieces and cook in large skillet until crisp; remove to absorbent paper. Toss vegetables before serving; garnish with bacon. Makes 6 servings.

OIL AND VINEGAR DRESSING

1/4 cup each oil and vinegar, 1 clove garlic, minced, 1-1/2 teaspoons salt, 1/2 teaspoon each dry mustard and sugar, 1/4 teaspoon pepper; mix well. Makes about 1/2 cup.

*For best results, soak and cook dry beans by preferred method.