Bean and Bacon Salad


My father used to enjoy making this when we were kids. Now I make it for potlucks, and it's a huge crowd pleaser!

Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
1 hrs
Total Time:
1 hrs 25 mins
6 servings


  • 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

  • cup finely chopped onion

  • 1 teaspoon salt

  • 1 dash ground black pepper


  1. In a skillet over medium heat, cook the bacon until crisp. Drain, cool, and crumble.

  2. In a small bowl, whisk together the vinegar, mayonnaise, and sugar.

  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)

301 Calories
21g Fat
18g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 301
% Daily Value *
Total Fat 21g 27%
Saturated Fat 4g 22%
Cholesterol 24mg 8%
Sodium 1013mg 44%
Total Carbohydrate 18g 7%
Dietary Fiber 5g 19%
Total Sugars 5g
Protein 10g
Vitamin C 9mg 45%
Calcium 40mg 3%
Iron 2mg 8%
Potassium 164mg 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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