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.

Ruth Cousineau
Source: EatingWell Magazine, May/June 1998


Recipe Summary

15 mins


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; protein 6.1g 12% DV; carbohydrates 32.2g 10% DV; exchange other carbs 2; dietary fiber 6.5g 26% DV; sugars 13.4g; fat 0.9g 1% DV; saturated fat 0.2g 1% DV; cholesterolmg; vitamin a iu 812.3IU 16% DV; vitamin c 14mg 23% DV; folate 51.2mcg 13% DV; calcium 89.2mg 9% DV; iron 2.4mg 13% DV; magnesium 58.4mg 21% DV; potassium 617.7mg 17% DV; sodium 526.6mg 21% DV; thiamin 0.1mg 10% DV.

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
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
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