Bean and Bacon Salad

My father used to enjoy making this when we were kids. Now I make it for potlucks, and it’s a huge crowd pleaser!

Step: 1

In a skillet over medium heat, cook the bacon until crisp. Drain, cool, and crumble.

Step: 2

In a small bowl, whisk together the vinegar, mayonnaise, and sugar.

Step: 3

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.

Per Serving: 301 calories; protein 10.1g; carbohydrates 18g; fat 21.3g; cholesterol 23.9mg; sodium 1013.2mg.

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