Rating: 3.33 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

Gallery

Recipe Summary test

total:
15 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement

Nutrition Facts

157 calories; protein 6.1g; carbohydrates 32.2g; dietary fiber 6.5g; sugars 13.4g; fat 0.9g; saturated fat 0.2g; vitamin a iu 812.3IU; vitamin c 14mg; folate 51.2mcg; calcium 89.2mg; iron 2.4mg; magnesium 58.4mg; potassium 617.7mg; sodium 526.6mg; thiamin 0.1mg.
Advertisement

Reviews (3)

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
06/05/2012
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
10/30/2011
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
10/30/2011
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
Advertisement