Pork and Bean Salad II recipe

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Ingredients

6 eggs
4 (15 ounce) cans baked beans with pork, drained
1 cup sweet pickle relish
1 small onion, diced
5 radishes, diced
1 (16 ounce) jar creamy salad dressing (e.g. Miracle Whip)

Nutrition Info

403.2 calories
carbohydrate: 51.5 g
cholesterol: 138.5 mg
fat: 17.5 g
fiber: 7.6 g
protein: 13 g
saturatedFat: 3.3 g
servingSize: -
sodium: 1184.3 mg
sugar: 28.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.

  2. In a large bowl, stir together the baked beans, relish, onion, and radishes. Stir in the salad dressing, and gently mix in the sliced hard-cooked eggs until everything is evenly blended. The amount of dressing may be adjusted to suit your taste. Cover, and chill for 1 hour before serving.

Recipe Yield

10 servings

Recipe Note

This is the best ever pork and bean salad. It's great anytime of year!

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