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Barbecue Bean Salad

Source: © EatingWell Magazine
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Active Time:  15 Minutes
Total Time:  15 Minutes
  4 servings, 3/4 cup each
Perfect for picnics or a side for grilled chicken, this fast salad has all the flavor of baked barbecued beans, without the hassle or the heat.
For Barbecue Bean Salad :
1/3 cup  prepared spicy barbecue sauce
3 tablespoons  cider vinegar
2 teaspoons  molasses
1 15-ounce can  pinto beans, rinsed
2   medium tomatoes, seeded and coarsely chopped
1 bunch  scallions, trimmed and chopped (1 cup)
Freshly ground pepper to taste
hot sauce to taste
Whisk barbecue sauce, vinegar and molasses in a large bowl. Add beans, tomatoes and scallions; toss to coat. Season with pepper and hot sauce. If not serving immediately, cover and refrigerate for up to 2 days. Serve at room temperature.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 04/01/2009
Nutrition Facts per Serving
Yield:   4 servings, 3/4 cup each
Calories: 142
Sodium: 555mg
Fiber: 7g
Carbohydrates, Total: 31g
Protein: 6g
% Cal. from Fat: 6%
Fat. Total: 1g
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