Bean and Cabbage Salad

I thought this was a little sour so I added more sugar than it called for, you can adjust to your taste. To speed things up, I used bagged coleslaw mix and precooked bacon crumbles. I’m sure it’s better made the original way but sometimes life gets busy 🙂

1 (15 oz.) can large red kidney beans, drained
1 (15 oz.) can garbanzo beans, drained
1/2 small head of cabbage, cut fine
1 small onion, finely chopped
1 small clove garlic, finely chopped
1/2 C. green and red pepper, coarsely chopped
1/4 C. vinegar
1/4 C. oil
1 1/2 t. salt
1/2 t. dry mustard
1 t. sugar or more
Dash of pepper
1 t. celery seed
5 slices of bacon

Place beans, cabbage, onion and peppers in a large bowl. Mix well. Combine oil, vinegar, garlic, salt, dry mustard, sugar, pepper and celery seed. Pour dressing over bean mixure. Toss lightly to combine. Cover and chill 4-6 hours, stirring occasionally. Cut bacon into 1/2 -1 inch pieces and cook in a large frying pan until crisp. Remove to absorbent paper towel. Toss vegetables before serving. Garnish with bacon. Serves 6.

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