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Pork and Bean Salad II

connie brown

"This is the best ever pork and bean salad. It's great anytime of year!"
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1 h 32 m servings 403 cals
Original recipe yields 10 servings

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  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.

Nutrition Facts

Per Serving: 403 calories; 17.5 g fat; 51.5 g carbohydrates; 13 g protein; 138 mg cholesterol; 1184 mg sodium. Full nutrition

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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.