Barbecue Bean Salad

May/June 1998, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.2 (13 votes)

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.

"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. "
Barbecue Bean Salad

Makes: 4 servings, 3/4 cup each

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  • 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

Try this recipe with:


  1. 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.


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).

Carbohydrate Servings: 1 1/2

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

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