Yields: 6 1/2 Servings

Garden Bean Salad


  • 16 ozs. 18 ounces B&M Brick Oven Baked Beans
  • 1 small tomato, chopped
  • 1/2 cup green onion, chopped
  • 1/3 cup carrots, shredded
  • 1/4 cup Italian salad dressing


In a medium bowl, combine all ingredients: stir. Cover and refrigerate 2 hours or until ready to serve.
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