1 head iceberg lettuce, shredded
1 c. celery, coarsely chopped
1 c. red or green bell peppers, coarsely chopped
3/4 c. Spanish onions, coarsely chopped
1/2 c. frozen green peas, cook as pkg. reads, then drain
1 can garbanzo beans (optional)
1 can red kidney beans (optional)
1 1/2 c. Cheddar cheese, grated
1 c. Miracle Whip
1 tbsp. sugar
4 strips bacon, cooked crisp and crumbled or 1/4 c. bacon bits

In large salad bowl, arrange lettuce, celery, bell peppers, onions, peas, garbanzo beans, kidney beans and 1 cup of the grated cheese.

Mix together sugar and Miracle Whip. Spread on last layer evenly. Cover with 1/2 cup cheese. Cover and refrigerate at least 4 hours or overnight. Sprinkle with bacon before serving.