Barbecue Bean Salad

From EatingWell: May/June 1998, The EatingWell Diabetes Cookbook (2005) — Subscribe Now!

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.

READER'S COMMENT:

"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 "

4 servings, 3/4 cup each

Active Time: 15 minutes

Total Time: 15 minutes

Nutrition Profile

Ingredients

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

Preparation

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

Per serving: 142 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 31 g carbohydrates; 6 g protein; 7 g fiber; 555 mg sodium; 604 mg potassium.

Nutrition Bonus: Potassium (17% daily value).

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1 very lean meat.