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Kidney Bean Coleslaw

 Kidney Bean Coleslaw
"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.
6-8 ServingsPrep: 15 min. + chilling

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

  • 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.
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.