Barbecue Bean Salad

Barbecue Bean Salad

3 Reviews
From: EatingWell Magazine, May/June 1998

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ⅓ 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


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  • Ready In

  1. 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 information

  • Per serving: 157 calories; 1 g fat(0 g sat); 6 g fiber; 32 g carbohydrates; 6 g protein; 51 mcg folate; 0 mg cholesterol; 13 g sugars; 812 IU vitamin A; 14 mg vitamin C; 89 mg calcium; 2 mg iron; 527 mg sodium; 618 mg potassium
  • Nutrition Bonus: Vitamin C (23% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1 vegetable, 1 lean meat

Reviews 3

June 05, 2012
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By: EatingWell User
Way too sweet I halved the sauce, and it was still too soupy. Also much too sweet for us, and we have rampant sweet-tooth! Pros: Easy Cons: Too soupy. Too sweet
May 02, 2010
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By: EatingWell User
I love this recipe. So easy and delicious. I often use kidney beans instead of pintos. This is great with the Shaker-style Smoked Chicken Thighs.
October 21, 2009
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By: swervm
A quick and easy dish for a barbeque side or double it up and take it to a summer potluck. I have made it a couple of time and it has been very popular
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