Bean Salad Recipe

Bean Salad
submitted by sumit at ifood.tv

Summary

Health IndexHealthyCuisine
CourseMethod
DishMain Ingredient

Ingredients

 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

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.
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