Bean and Bacon Salad17 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
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 301 cal
- 21.3 g
- 18 g
Based on a 2,000 calorie diet
Reviews (17)Rate This Recipe
"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!"
"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!!"
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