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Kidney Bean Coleslaw
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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
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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Printed from tasteofhome.com Jul 4, 2008Copyright Reiman Media Group, Inc © 2008 |