Bean & Bacon Slaw

★★★★★ 1 Review
echaley avatar
By Elaine Haley
from Springfield, TN

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.

serves 6 - 8
prep time 20 Min

Ingredients

  • 1 can
    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
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How To Make

  • 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.
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