Bean Salad Recipe
Ingredients
| Treacle | 4 Tablespoon | |
| Oil | 2 Tablespoon | |
| Cider vinegar | 2 Tablespoon | |
| Mustard | 1 Tablespoon, made | |
| 3 tablespoons sweet pickle | ||
| 2 x 446 g (15 3/4 oz) cans baked beans | ||
| Celery sticks | 3 , thinly sliced | |
| Carrots | 2 , diced | |
| Onions spring | 3 , finely chopped | |
| Cheddar Cheese | 50 Gram, diced | |
| Tomatoes | 2 , chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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.
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.
Chef
