Kidney Bean Coleslaw Recipe

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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.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 6-8 servings


  • 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

Nutritional Facts

1 cup: 189 calories, 12g fat (2g saturated fat), 10mg cholesterol, 443mg sodium, 13g carbohydrate (3g sugars, 4g fiber), 7g protein.


  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.
Originally published as Kidney Bean Coleslaw in Quick Cooking May/June 2005, p58

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momapat11 User ID: 7982891 64177
Reviewed Sep. 11, 2014

"This recipe was on a can if kidney beans in the 1960's and became a favorite of my family. Making it today to take to our church Senior fish fry. I always get requests for this recipe. It also brings back good memories of when I was first married and learning to cook my Honey's favorites."

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