Pork and Bean Salad II

2 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    12 m
  • Ready In

    1 h 32 m
connie brown
Recipe by  connie brown

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

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Adjust Servings

Original recipe yields 10 servings



  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 (2)

Rate This Recipe


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



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

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Amount Per Serving (10 total)

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

Based on a 2,000 calorie diet



previous recipe:

Spicy Black Bean Potato Salad


next recipe:

Green Bean Salad