Bean and Bacon Salad

17 Reviews

Prep: 15 min
Cook: 10 min
Ready In: 1 hr 25 min

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

Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories
301 cal
15%

Fat
21.3 g
33%

Carbs
18 g
6%

Based on a 2,000 calorie diet

Reviews (17)

Rate This Recipe

Leigh Ann

Jul. 5, 2004

"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 good a..." See morend crunchy! Perfect with the BBQ. A 5-star hit for sure!"

AMYANDBREN

Dec. 28, 2005

"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 celery,..." See more and 1/2 an onion. We're not big fans of raw onion, so reserved a little bit of bacon grease to cook the onion prior to combining with other ingredients (after draining well). This recipe is a great way to deliciously add cabbage to your diet!!"