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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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When you want a salad for the summer that is just a little bit different. But will still complement chicken, hamburgers, hot dogs, sandwiches and all those other summer main dishes try this. I found this on , 2 years ago and passed it along to a friend, who in turn took it to a pot luck where the recipe was passed around again! Hope you enjoy this as much as we have. Ingredients:
10 slices bacon |
2 tablespoons white vinegar |
1/2 cup mayonnaise |
2 tablespoons white sugar |
1 (15 ounce) can cooked kidney beans, drained and rinsed |
1 1/2 cups fresh shredded cabbage |
1/2 cup chopped celery |
2 tablespoons chopped fresh parsley |
1/3 cup finely chopped onion |
1/2 teaspoon salt |
1 dash black pepper |
Directions:
1. Cook bacon until crisp. Drain, cool and crumble bacon; set aside.
2. In a small bowl, whisk together vinegar, mayonnaise and white sugar.
3. In another bowl mix bacon, kidney beans, cabbage, celery, parsley and onion together, and season with salt and pepper.
4. Pour mayo dressing mixture over vegetables and toss to coat.
5. Chill 1 hour before serving.
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