1 (1 lb.) can pinto beans, drained
2 c. shredded cabbage
1/2 c. chopped celery
1/3 c. minced onion
4 slices bacon

DRESSING:

1/2 c. salad dressing
2 tsp. sugar
1 tsp. salt
1/8 tsp. pepper
1 tbsp. red wine vinegar

Fry finely chopped bacon until crisp. Remove from pan. In large bowl combine beans, cabbage, celery, onion and bacon. Blend together dressing ingredients and toss slightly.