Pork 'n' Bean Salad Recipe
- 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
- 1. Combine all ingredients in a small bowl. Cover and refrigerate for 2 hours. Refrigerate leftovers. Yield: 4 servings.
1/2 cup: 139 calories, 2g fat (0 saturated fat), 8mg cholesterol, 564mg sodium, 27g carbohydrate (0 sugars, 0 fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.
Reviews for Pork 'n' Bean Salad
"This was very good but the next time I will add less celery and more tomato and green pepper."