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
| Amount Per 1 Serving | |||
| Calories | 345.99 Kcal (1449 kJ) | ||
| Calories from fat | 292.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.48g | 50% | |
|---|---|---|---|
| Cholesterol | 38.5mg | 13% | |
| Sodium | 833.86mg | 35% | |
| Potassium | 179.83mg | 4% | |
| Total Carbs | 6.49g | 2% | |
| Sugars | 4.04g | 16% | |
| Dietary Fiber | 1.29g | 5% | |
| Protein | 7.01g | 14% | |
| Vitamin C | 9mg | 15% | |
| Iron | 0.2mg | 1% | |
| Calcium | 21.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 302.55 Kcal (1267 kJ) | ||
| Calories from fat | 255.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.4g | 50% | |
|---|---|---|---|
| Cholesterol | 33.67mg | 13% | |
| Sodium | 729.16mg | 35% | |
| Potassium | 157.25mg | 4% | |
| Total Carbs | 5.68g | 2% | |
| Sugars | 3.53g | 16% | |
| Dietary Fiber | 1.13g | 5% | |
| Protein | 6.13g | 14% | |
| Vitamin C | 7.9mg | 15% | |
| Iron | 0.2mg | 1% | |
| Calcium | 18.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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