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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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My mom gave me the recipe for this salad, and my family really enjoys it, comments Sandra Lee Espig of Paso Robles, California. the make-ahead medley is easy to toss together and good at picnics and backyard barbecues. Ingredients:
4 cups shredded cabbage |
1/2 cup real bacon bits |
1 can (16 ounces) kidney beans, rinsed and drained |
2 celery ribs, thinly sliced |
2/3 cup chopped onion |
4 teaspoons minced fresh parsley |
1/2 cup mayonnaise |
2 tablespoons cider vinegar |
1/4 teaspoon pepper |
1/8 teaspoon salt |
Directions:
1. In a large bowl, combine the cabbage, bacon, beans, celery, onion and parsley. In a small bowl, combine the mayonnaise, vinegar, pepper and salt; pour over cabbage mixture and toss to coat. Cover and refrigerate for 2-3 hours. Stir before serving. Yield: 6-8 servings.
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