Pork and Bean Salad II recipe

10 servings

6 eggs

4 (15 ounce) cans baked beans with pork, drained

1 cup sweet pickle relish

1 small onion, diced (optional)

5 radishes, diced

1 (16 ounce) jar creamy salad dressing (e.g. Miracle Whip)

Place eggs in a saucepan, and cover with cold water.

Bring water to a boil and immediately remove from heat.

Cover and let eggs stand in hot water for 10 to 12 minutes.

Remove from hot water, cool, peel and slice.

In a large bowl, stir together the baked beans, relish, onion, and radishes.

Stir in the salad dressing, and gently mix in the sliced hard-cooked eggs until everything is evenly blended.

The amount of dressing may be adjusted to suit your taste.

Cover, and chill for 1 hour before serving.