Barbecue Bean Salad
http://www.eatingwell.com/recipes/barbecue_bean_salad.html
From EatingWell: May/June 1998, The EatingWell Diabetes Cookbook (2005)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.
4 servings, 3/4 cup each | Active Time: 15 minutes | Total Time: 15 minutes
Ingredients
- 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
Preparation
- 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.
Nutrition
Per serving : 142 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 31 g Carbohydrates; 6 g Protein; 7 g Fiber; 555 mg Sodium; 604 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 1 very lean meat.