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
- 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
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Reviewed Jul. 8, 2011
"This was very good but the next time I will add less celery and more tomato and green pepper."