Ingredients
4 cups shredded cabbage1/2 cup real bacon bits1 can (16 ounces) kidney beans, rinsed and drained2 celery ribs, thinly sliced2/3 cup chopped onion4 teaspoons minced fresh parsley1/2 cup mayonnaise2 tablespoons cider vinegar1/4 teaspoon pepper1/8 teaspoon salt
Preparation
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.
