Nutrition per serving may change if servings are adjusted.
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
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.