-
Boston Baked Bean Salad
Ingredients
- 31 ounce. can pork & beans with tomato sauce
- 1/2 c. thinly sliced celery
- 1/2 c. sliced onion
- 1/2 c. sweet pickle relish
- 1/2 c. cubed sharp cheddar cheese
- 1/2 c. white vinegar
- 1/4 c. minced carrot
- 1 lg. tomato, peeled & sliced
- 1/4 c. vegetable oil
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon prepared mustard
Directions
- Drain the beans. Throw away the pork fat. Combine the beans with celery, onion, carrot, pickle relish, cheese and tomato. Combine remaining ingredients. Stir in 1 Tbsp. of reserved bean liquid. Mix gently into vegetable mix. Cover and chill for 4 hrs, or possibly overnight, stirring occasionally. It will keep in refrigerator for at least 2 days. Makes 6 c.. Good for picnics.
Similar Recipes
Leave a review or comment