Ingredients
1 can (28 oz.) baked beans
1 can (16 oz.) white, kidney or cannelloni beans, drained
1 can (20 oz.) garbanzo beans, drained
1 package (8 oz.) bacon, diced
1 1/2 cup chopped onion
1/3 cup packed brown sugar
1/2 cup vinegar
1 tsp. salt
1 tsp. dry mustard
1 tsp. garlic salt
chopped parsley

Directions
Mix the beans and set aside.

In a 10 inch skillet cook the bacon pieces and chopped onion slowly for about 5 minutes or until the bacon is crisp. Stir occasionally while cooking. Stir in the brown sugar, vinegar, salt, garlic salt and mustard. Add to the bean mixture and toss well.

Chill covered for at least 3 hours. Garnish with parsley. Serves 10 to 12.