“This is the best ever pork and bean salad. It's great anytime of year!” - by connie brown
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (10 total)
- Calories
- 403 cal
- 20%
- Fat
- 17.5 g
- 27%
- Carbs
- 51.5 g
- 17%
Based on a 2,000 calorie diet
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