THIS RECIPE from my aunt was an immediate hit. I had pork and beans and mayonnaise in the pantry and all the vegetables in my garden. It's wonderful for a picnic or barbecue because it travels well in a cooler and is so colorful. -LaVerne Stetler, Escalon, California
Featured In: 65 Heart-Healthy Suppers
- 1 can (16 ounces) pork and beans, drained
- 1/2 cup chopped tomato
- 1/2 cup chopped celery
- 1/4 cup chopped green pepper
- 3 tablespoons mayonnaise
- 2 tablespoons chopped onion
- Combine all ingredients in a small bowl. Cover and refrigerate for 2 hours. Refrigerate leftovers. Yield: 4 servings.
Originally published as Pork 'n' Bean Salad in Reminisce July/August 1998, p49
Reviews for Pork 'n' Bean Salad
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jul. 8, 2011
"This was very good but the next time I will add less celery and more tomato and green pepper."