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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.
- By: Ruth Cousineau EatingWell Recipe Contributor
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 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
Preparation
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Active
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Ready In
- 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.
- 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
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
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
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
