Boston Baked Bean Salad Recipe

• 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

1. Drain the beans.
2. Throw away the pork fat.
3. Combine the beans with celery, onion, carrot, pickle relish, cheese and tomato.
4. Combine remaining ingredients.
5. Stir in 1 Tbsp.
6. of reserved bean liquid.
7. Mix gently into vegetable mix.
8. Cover and chill for 4 hrs, or possibly overnight, stirring occasionally.
9. It will keep in refrigerator for at least 2 days.
10. Makes 6 c.. Good for picnics.

pork, celery, onion, sweet pickle relish, cheddar cheese, white vinegar, carrot, tomato, vegetable oil, salt, pepper, mustard

Taken from cookeatshare.com/recipes/boston-baked-bean-salad-49991 (may not work)