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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Kolawole Abegunde
[email protected]I'm really glad I tried this salad. It's definitely a new favorite!
Arpan Dangaura
[email protected]This salad is not worth the time or effort.
very cool
[email protected]I would have liked this salad more if it had more vegetables.
euphoria bunny
[email protected]This salad was too sweet for my taste.
Biplove Khawas
[email protected]I'm not sure what I did wrong, but my salad turned out really bland.
Fozia Siraj
[email protected]I added some chopped avocado to this salad and it was amazing!
Kassandra Valentin
[email protected]This salad is a great way to use up leftover pork.
Farooque Rahmoon
[email protected]I'm not a huge fan of pork, but this salad changed my mind! The pork was so tender and flavorful.
shakhya hosen
[email protected]This salad is perfect for a summer cookout or picnic.
Tanveer Mikarani
[email protected]I love the tangy dressing on this salad. It really brings all the flavors together.
DatBoyyy
[email protected]This was so easy to make and so delicious!
Zoe Laxten
[email protected]I've made this salad a few times now and it's always a crowd-pleaser.
Nantu Nan2
[email protected]This salad was a hit at my last potluck! Everyone loved the combination of flavors and textures.