1 lg. can (300 = 1 1/2 c.) kidney beans, drained
1/2 c. diced celery
2 tbsp. finely chopped parsley
1/3 c. finely chopped onion
4 strips crisp bacon, crumbled

Mix together. 1/2 c. mayonnaise 1 tsp. salt 1/2 tsp. pepper 1 tbsp. sugar

Mix together. Pour dressing over bean mixture. Mix well. Refrigerate several hours for better blend of flavors. Serve in lettuce-lined bowl.