Kidney Beans & Cabbage Salad Recipe

Name: Kidney Beans & Cabbage Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb bacon; 1 chopped onion; 1 cup mayonnaise; 1/4 cup vinegar (i like to use rice vinegar); 2 tablespoons sugar or 2 tablespoons artificial sweetener; 3 cups shredded cabbage; 1 cup diced celery; 2 (16 ounce) cans kidney beans, drained; lettuce; chopped tomato (garnish)

Servings: persons

1/2 lb bacon
1 chopped onion
1 cup mayonnaise
1/4 cup vinegar (i like to use rice vinegar)
2 tablespoons sugar or 2 tablespoons artificial sweetener
3 cups shredded cabbage
1 cup diced celery
2 (16 ounce) cans kidney beans, drained
lettuce
chopped tomato (garnish)

1
fry bacon, drain and reserv 1/4 c of the bacon drippings.
2
saute onion in the drippings until limp, remove from the heat.
3
stir in the maynnaise, vinegar and sugar.
4
mix thoroughly.
5
crumble bacon and add shredded cabbage, celery and beans stirring into the mayonnasie mixture.
6
serve on crisp lettuce leaves and garnish with tomato wedges.
7
enjoy!
8
*canbe served warm or cold*.

830

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 lb bacon, 1 chopped onion, 1 cup mayonnaise, 1/4 cup vinegar (i like to use rice vinegar), and more.

Yes, Kidney Beans & Cabbage Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kidney Beans & Cabbage Salad

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