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.

Makes 4 servings, 3/4 cup each

ACTIVE TIME: 15 minutes

TOTAL TIME: 15 minutes

EASE OF PREPARATION: Easy

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.

NUTRITION INFORMATION: Per serving: 142 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 30 g carbohydrate; 6 g protein; 8 g fiber; 409 mg sodium; 604 mg potassium.

Nutrition bonus: Potassium (17% daily value).

1 1/2 Carbohydrate Servings

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

I tried this recipe on a whim not sure whether I would like it. It was fabulous. I even took it to work for lunch the next day. I will definetly make this again!

Kathy, Odessa, DE