Baked Bean Salad Recipe

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Baked Bean Salad
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  1. Drain beans and place into a large bowl.
  2. Cut tomatoes into strip, about 1/3 in thick. Add to bowl with beans. Add olives and green onion. Fold together carefully.
  3. In a small bowl, whisk together the vinegar and mustard; slowly whisk in the oil until an emulsified mixture is formed. Add salt & pepper and mix well.
  4. Pour dressing over vegetables. Fold together until well blended.
  5. Before serving, garnish with sliced egg and a sprig of parsley if used.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 237.39 Kcal (994 kJ)
Calories from fat 211.21 Kcal
% Daily Value*
Total Fat 23.47g 36%
Cholesterol 46.63mg 16%
Sodium 691.64mg 29%
Potassium 170.35mg 4%
Total Carbs 5.18g 2%
Sugars 2.62g 10%
Dietary Fiber 1.87g 7%
Protein 2.95g 6%
Vitamin C 7.4mg 12%
Iron 0.3mg 2%
Calcium 34.6mg 3%
Amount Per 100 g
Calories 184.64 Kcal (773 kJ)
Calories from fat 164.28 Kcal
% Daily Value*
Total Fat 18.25g 36%
Cholesterol 36.26mg 16%
Sodium 537.94mg 29%
Potassium 132.49mg 4%
Total Carbs 4.03g 2%
Sugars 2.03g 10%
Dietary Fiber 1.45g 7%
Protein 2.29g 6%
Vitamin C 5.8mg 12%
Iron 0.3mg 2%
Calcium 26.9mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.3
  • 7

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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