Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
1 hr
Total Time:
1 hr 25 mins
Servings:
6
Yield:
6 servings
Ingredients
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 Facts (per serving)
| 301 | Calories |
| 21g | Fat |
| 18g | Carbs |
| 10g | Protein |
