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# Salad Recipes: Bean And Cabbage Salad
- URL: https://www.foodconsumer.org/bean_and_cabbage_salad_0531110758/
- Published: 2011-05-31T20:47:00.000Z
- Updated: 2026-09-22T15:57:06.000Z
- Description: Kidney and garbanzo beans tossed with cabbage, onion and green pepper in an oil-and-vinegar dressing, chilled four to six hours and garnished with crisp bacon. Six servings at 270 calories and 9 grams of fiber each.
- Author: Food Consumer
- Tags: Salads Calbeans, Recipes & Dining, #vivvo-import

**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*