Instructions: Microwave beans with water in covered casserole 12 to 15 minutes, stirring twice during cooking. Drain and rinse under cold water. Toss together beans, onion, 2 diced eggs, celery, dill pickle and 4 slices crumbled bacon. Stir in salad dressing or mayonnaise and salt.

Just before serving, add lettuce and toss. Spoon into serving bowl and sprinkle with remaining hard-cooked egg and 2 slices crumbled bacon.

This recipe yields 6 servings.

Comments:
This recipe is one of Times test kitchen director Donna Deanes family favorites. Her mother would almost always make this salad for barbecues and family gatherings. As is common in the Midwest, she would toss the salad with Miracle Whip salad dressing, not mayonnaise. If you prefer mayonnaise, add more pickle or a dash of vinegar for flavor.

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