Four Bean Salad

add fresh peppers and chilli for colour and crunch (NEW)

Cooking Instructions

310g (Serves 2-3)

  • Defrost for 6 hours in the fridge
  • Once defrosted, add a quarter cup of chopped up peppers and mix in with the salad and the dressing to add colour and crunch
  • Once mixed, dish the salad up into a bowl for serving
  • For a spicier option, add Tabasco

Cautionary note: In the unlikely event of there being any leftovers, keep in the fridge and eat within 48 hours

Serving Suggestion: To accompany any summer dish.

Ingredients & Nutritional

Ingredients: 
Baked Beans, Red Kidney Beans, Green Beans, Butter Beans, Vegetable Oil, White Wine Vinegar, Onion, Brown Sugar, Mustard Powder, Parsley.

Nutritional Information:

Per 100g Per Serve
(155g)
Energy (kJ) 787 1219.85
Fat (g) 9.13 14.15
Carbohydrates (g) 21.93 33.99
Protein (g) 4.79 7.43
Dietary Fibre (g) 4.45 6.9
Total Sodium (mg) 115.66 179.28

Allergens: 
Sulphites.

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