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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

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

Nutritional Facts

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

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

Nutritional Facts

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

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