Cabbage and Red Bean Salad
"I left the bacon out of this recipe because I didn't have any, and I still really enjoyed this for lunch. Recipe courtesy of the Idaho Press Tribune and Loraine A. Knigge from Nampa, Idaho"
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 5 slices bacon
- 3⁄4 cup onion, chopped
- 1 cup mayonnaise
- 1⁄4 cup vinegar
- 1 tablespoon sugar
- 2 tablespoons parsley flakes
- 1 teaspoon oregano
- salt
- pepper
- 3 cups cabbage, shredded
- 32 ounces kidney beans, rinsed and drained
- 1 cup celery, diced
directions
- Cook bacon, drain and reserve 1/4 cup drippings. Saute onion in bacon drippings until tender and remove from heat.
- Stir in mayonnaise, vinegar, sugar, parsley, oregano, salt, and pepper and mix well.
- In a large bowl, crumble the bacon and add shredded cabbage, celery, and beans.
- Mix well and add mayonnaise mixture. Stir well.
- Serve chilled on crisp greens surrounded by tomato slices or as a side dish.
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Reviews
-
This turned out great! I didn't use any bacon since we don't eat it anymore. I cut the recipe down to use half a head of local cabbage and I love the beans and celery in this. Will go in the keeper file for sure!!! Made for PAC Spring 2012.
RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
