Bean Salad Recipe

Bean Salad
submitted by sumit at


Health IndexHealthyCuisine
DishMain Ingredient


 Treacle4 Tablespoon
 Oil2 Tablespoon
 Cider vinegar2 Tablespoon
 Made mustard1 Tablespoon
 Sweet pickle3 Tablespoon
 Canned baked beans31 1⁄2 Ounce (2 Cans,446 / 15 3/4 Ounce Can Each)
 Celery sticks3 , thinly sliced
 Carrots2 , diced
 Spring onions3 , finely chopped
 Mature cheddar cheese2 Ounce, diced (50 Gram)
 Tomatoes2 , chopped
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1797 Calories from Fat 476

% Daily Value*

Total Fat 54 g82.4%

Saturated Fat 17.4 g86.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1289.4 mg53.7%

Total Carbohydrates 270 g89.9%

Dietary Fiber 59.6 g238.4%

Sugars 139.1 g

Protein 64 g127.6%

Vitamin A 498.4% Vitamin C 131.6%

Calcium 93.4% Iron 99.9%

*Based on a 2000 Calorie diet


Mix together the treacle, oil, vinegar, mustard and pickle in a bowl.
Add the remaining ingredients with salt and pepper to taste and mix well.
Pour into a polythene container, cover and chill, preferably overnight.
Take to the picnic in the container.