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Pork and Bean Salad II

Pork and Bean Salad II

  • Prep

    20 m
  • Cook

    12 m
  • Ready In

    1 h 32 m
connie brown

connie brown

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 403 kcal
  • 20%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 51.5g
  • 17%
  • Protein:
  • 13 g
  • 26%
  • Cholesterol:
  • 154 mg
  • 51%
  • Sodium:
  • 1184 mg
  • 47%

Based on a 2,000 calorie diet

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.
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Reviews

rowena
9

rowena

10/3/2005

Rather good. Sounds kinda scary, but the kids love it!

Uta
0

Uta

5/26/2009

Good warm weather recipe. Make sure you rinse & drain the beans very well or it will be soupy.

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