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. Source: EatingWell Magazine, May/June 1998

Ruth Cousineau


Ingredient Checklist


Instructions Checklist
  • 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 Facts

157 calories; 0.9 g total fat; 0.2 g saturated fat; 527 mg sodium. 618 mg potassium; 32.2 g carbohydrates; 6.5 g fiber; 13 g sugar; 6.1 g protein; 812 IU vitamin a iu; 14 mg vitamin c; 51 mcg folate; 89 mg calcium; 2 mg iron; 58 mg magnesium;

Reviews (3)

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3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
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 Read More
Rating: 4 stars
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 Read More
Rating: 4 stars
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. Read More