Bean & Bacon Slaw Recipe

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Bean & Bacon Slaw

Elaine Haley

By
@echaley

For ease I simply grate 1/2 head of cabbage and dice 3 - 5 stalks of celery. You can use light or dark red kidney beans. The dark provides a nicer color contrast. Bacon bits are more convenient, but real bacon is yummy! Add bacon separately to servings and leftovers will keep much better.
This is a different slaw whose recipe I found years ago in grad school. My family likes it. You can do ahead by prepping the cabbage & celery, drain the beans, & prep the dressing in containers. Lightly toss before serving. I have not tried to lighten the mayo.


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Serves:

6 - 8

Prep:

20 Min

Ingredients

1 can(s)
kidney beans, drained
2 c
shredded cabbage
1/2 c
diced celery
4 slice
crisp bacon, crumbled

DRESSING

1 Tbsp
white vinegar
1/2 c
mayonnaise
1 tsp
salt
1/2 tsp
pepper
1 Tbsp
sugar

Directions Step-By-Step

1
Drain beans; set aside. Grate cabbage & dice celery; set aside. Add vinegar slowly to mayo, stirring well to remove lumps. Add salt, pepper, & sugar, stirring well. Use real bacon or bacon bits on the side for leftovers to keep well. Garnish idea: serve in lettuce lined bowls.

About this Recipe

Course/Dish: Other Salads
Other Tag: Quick & Easy
Hashtags: #beans, #cabbage, #kidney