Cabbage and Red Bean Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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 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.
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