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Bean and Bacon Salad

Bean and Bacon Salad

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    1 h 25 m
Declan's Mama

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • 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

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Leigh Ann Rowan Kiraly
23

Leigh Ann Rowan Kiraly

7/5/2004

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

AMYANDBREN
21

AMYANDBREN

12/28/2005

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, 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!!

stevensmom
15

stevensmom

7/9/2004

This was a hit at the last family BBQ!

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