Pork ‘n’ Bean Salad
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
Total TimePrep: 10 min. + chilling
- 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.
Nutrition Facts1/2 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.
Originally published as Pork 'n' Bean Salad in Reminisce July/August 1998
Follow along as we show you how to make these fantastic recipes from our archive.