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Kidney Bean Coleslaw

Total Time

Prep: 15 min. + chilling


6-8 servings

"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.


  • 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


  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.

Nutrition Facts

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

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