Salad Recipes: Bean And Cabbage Salad

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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

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.
 
Nutritional Information per Serving:

Calories-270, (From Fat-47%), Protein-10g, Carbohydrate-28g, Fat-14g, Sodium-632 mg, Potassium-506 mg, Dietary Fiber-9g, Calcium-72 mg, Iron-3mg, Vitamin A-97 iu, Vitamin C-34 mg, Cholesterol-4 mg
*For best results, soak and cook dry beans by preferred method.

Source: calbeans.org/republished with permission

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