Bean and Bacon Salad

Bean and Bacon Salad

20 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    1 h 25 m
Declan's Mama
Recipe by  Declan's Mama

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

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Adjust Servings

Original recipe yields 6 servings



  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 (20)

Rate This Recipe
Leigh Ann Rowan Kiraly

Leigh Ann Rowan Kiraly

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 and crunchy! Perfect with the BBQ. A 5-star hit for sure!



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, 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!!



This was a hit at the last family BBQ!

More Reviews

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Amount Per Serving (6 total)

  • Calories
  • 301 cal
  • 15%
  • Fat
  • 21.3 g
  • 33%
  • Carbs
  • 18 g
  • 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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Red Bean Salad with Feta and Peppers


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Three Bean Salad