Bean and Bacon Salad

Bean and Bacon Salad

21
Declan's Mama 1

"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

1 h 25 m {{adjustedServings}} servings 301 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 1013 mg
  • 41%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

21
  1. 28 Ratings

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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...

This was a hit at the last family BBQ!