1 can (15 1/2 oz.) red kidney beans, drained
1 (15 oz.) can garbanzo beans, drained
1/2 sm. head cabbage, cut in 1 inch cubes
1/4 c. chopped onion
2 tbsp. coarsely chopped green pepper
1 clove garlic, minced
1 1/2 tsp. salt
1/2 tsp. dry mustard
1 tsp. pepper
5 slices bacon
1/4 c. oil
1/4 c. vinegar

Place kidney and garbanzo beans, cabbage, onion and green pepper in large bowl. Mix well. Combine oil, vinegar, garlic, salt, dry mustard and pepper.

Pour 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 frying pan until crisp. Drain on paper towel. Toss vegetables before serving. Garnish with bacon. Serves 6.