Bean and Bacon Salad

Ingredients

• 10 slices bacon 
• 1.5 cups cabbage shredded
• 15.3 ounce kidney beans drained and rinsed canned
• 0.5 cup celery diced
• 2 tablespoons parsley fresh chopped
• 1 dash ground pepper black
• 0.5 cup mayonnaise 
• 0.3 cup onion finely chopped
• 1 teaspoon salt 
• 2 tablespoons vinegar 
• 2 tablespoons sugar white

Equipment

• bowl
• frying pan
• whisk

Directions

1. In a skillet over medium heat, cook the bacon until crisp.
2. Drain, cool, and crumble.
3. In a small bowl, whisk together the vinegar, mayonnaise, and sugar.
4. In a large bowl, mix the bacon, kidney beans, cabbage, celery, parsley, and onion. Season with salt and pepper.
5. Pour the vinegar dressing mixture over the salad, and toss to coat. Refrigerate at least 1 hour before serving.