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My father used to enjoy making this when we were kids. Now I make it for potlucks, and it’s a huge crowd pleaser!
Ingredients
- 10 slices bacon
- 2 tablespoons vinegar
- ½ cup mayonnaise
- 2 tablespoons white sugar
- 1 (15.25 ounce) can kidney beans, drained and rinsed
- 1 ½ cups shredded cabbage
- ½ cup diced celery
- 2 tablespoons chopped fresh parsley
- 1/3 cup finely chopped onion
- 1 teaspoon salt
- 1 dash ground black pepper
Directions
Step 1
In a skillet over medium heat, cook the bacon until crisp. Drain, cool, and crumble.
Step 2
In a small bowl, whisk together the vinegar, mayonnaise, and sugar.
Step 3
In a large bowl, mix the bacon, kidney beans, cabbage, celery, parsley, and onion. Season with salt and pepper. Pour the vinegar dressing mixture over the salad, and toss to coat. Refrigerate at least 1 hour before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 301 | |
| % Daily Value * | |
| Total Fat21g | 27% |
| Saturated Fat4g | 22% |
| Cholesterol24mg | 8% |
| Sodium1013mg | 44% |
| Total Carbohydrate18g | 7% |
| Dietary Fiber5g | 19% |
| Total Sugars5g | |
| Protein10g | |
| Vitamin C9mg | 45% |
| Calcium40mg | 3% |
| Iron2mg | 8% |
| Potassium164mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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