"It’s amazing how a simple recipe can be quite an impressive addition to any gatherings."

INGREDIENTS

10 slices bacon
2 tablespoons vinegar
1/2 cup mayonnaise
2 tablespoons white sugar
1 (15.25 ounce) can kidney beans, drained and rinsed
1 1/2 cups shredded cabbage
1/2 cup diced celery
2 tablespoons chopped fresh parsley
1/3 cup finely chopped onion
1 teaspoon salt
1 dash ground black pepper

DIRECTIONS

• Cook bacon into a skillet until crisp. Drain well and set aside to cool before crumbling.
• Prepare dressing in a small bowl, whisking vinegar, mayonnaise and sugar together.
• Combine bacon, kidney beans, cabbage, celery, parsley and onion into a large bowl. Add salt and pepper to taste. Top salad with vinegar dressing mixture, then toss until coated. Chill for an hour or longer. Serve.
• Makes 6 servings