Egg and Bean Salad is an unexpected and wonderful delight with complex flavors that make a great compliment to any lunch, dinner or picnic. This vintage recipe should definitely make its way out of the dusty old cookbook shelf and back to the modern table.

Full Written Recipe

1 16-ounce can barbecue beans, drained

6 hard-cooked eggs, coarsely chopped

1/4 cup chopped onion

1 tablespoon mayonnaise or salad dressing

1 teaspoon prepared mustard

1/4 teaspoon salt

1/4 teaspoon black pepper

3 slices bacon, crisp-cooked and crumbled

Combine beans, eggs, and onion. Chill.

Blend together salad dressing, mustard, salt, and pepper.

Add to egg mixture and toss.

Spoon into lettuce-lined salad bowl.

Sprinkle crumbled bacon over top.

Makes 6 to 8 servings.

Recipe from Better Homes and Gardens Encyclopedia of Cooking: Vol. 2

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