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  • Boston Baked Bean Salad

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    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

    1. 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.

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