Barbecue Bean Salad
- Active Time 15m
- Total Time 15m
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
- One 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 the barbecue sauce, vinegar and molasses in a large bowl. Add the 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 Publisher. All rights reserved.
nutrition information per serving
142 calories; 1g total fat; 0g total saturated fat; 0mg cholesterol; 555mg sodium; 31g carbohydrates; 7g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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