Cabbage and Red Bean Salad

Submitted by AmyZoe

"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

1. Cook bacon, drain and reserve 1/4 cup drippings. Saute onion in bacon drippings until tender and remove from heat.
2. Stir in mayonnaise, vinegar, sugar, parsley, oregano, salt, and pepper and mix well.
3. In a large bowl, crumble the bacon and add shredded cabbage, celery, and beans.
4. Mix well and add mayonnaise mixture. Stir well.
5. Serve chilled on crisp greens surrounded by tomato slices or as a side dish.

Reviews

[nemokitty]

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.