31 oz. 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. chopped carrot
1 lg. tomato, peeled & sliced
1/4 c. vegetable oil
1 tsp. salt
1/8 tsp. pepper
1 tsp. prepared mustard

Drain the beans. Discard the pork fat. Combine the beans with celery, onion, carrot, pickle relish, cheese and tomato. Combine remaining ingredients. Stir in 1 tablespoon of reserved bean liquid. Mix gently into vegetable mixture. Cover and refrigerate for 4 hours, or overnight, stirring occasionally. It will keep in refrigerator for at least 2 days. Makes 6 cups. Good for picnics.