Four Bean Salad

add fresh peppers and chilli for colour and crunch

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

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
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


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