Ingredients1 h 25 m servings 301
- In a skillet over medium heat, cook the bacon until crisp. Drain, cool, and crumble.
- In a small bowl, whisk together the vinegar, mayonnaise, and sugar.
- 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.
Per Serving: 301 calories; 21.3 18 10.1 24 1013 Full nutrition
ReviewsRead all reviews 24
I made this with Splenda instead of sugar and added 1/2 cup each: chopped sweet red pepper and chopped green onion. We had it with Calhoun's pork BBQ for a 4th of July picnic. Wow! It was so ...
Would give this 6 *'s if I could. Very fresh. Lots of chopping, but worth it. I'm not very good at measuring "cups" of vegetables--for this recipe I used 1 head of cabbage, 1 small bunch of c...
I liked the bacon flavor and the vinagrette was tasty, but the appearance wasn't very appealing. It's basically cole slaw with bacon and kidney beans. The bacon was an asset but I didn't care ...
VERY Good. I was looking for something to help use up my left over shredded cabbage, and man this was well worth it. They were out of parsley at the store (I know, like you would expect the st...
We really like the flavors in this salad. Nice blend of tangy and savory.
This is a beautiful, easy refreshing salad. It was easy to execute. I used red and white kideney beans for visual interest. Its delicious!