PORK AND BEAN SALAD II
Steps:
- 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 Facts : Calories 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, Sodium 1184.3 mg, Sugar 28.3 g
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Jay villarreal
[email protected]This salad was a bit too sweet for my taste. I would recommend using less sugar in the dressing.
Shaid Ali
[email protected]I'm not a big fan of pork, but this salad was really good. The beans and dressing balanced out the flavor of the pork.
ERICK Dangote
[email protected]This salad is so easy to make and it's so delicious. I will definitely be making it again.
Laksmei Sovanny
[email protected]I made this salad for a potluck and it was a hit! Everyone loved it.
Galbeed Tv
[email protected]This salad is a great way to use up leftover pork. It's also a great make-ahead dish, as it tastes even better the next day.