Pork and Bean Salad II

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connie brown 0

"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
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 403 kcal
  • 20%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 51.5g
  • 17%
  • Protein:
  • 13 g
  • 26%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 1184 mg
  • 47%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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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.


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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.

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