Barbecued Bean Salad

This is a fast and delicious salad that can be served in many different ways. It can be eaten plain as a side dish, as a topping for chilled greens, such as spinach or lettuce, stuffed into pita bread with some fresh chopped greens, or rolled up in a wrap plain, with barbecued tofu (see recipe below), or with greens. To use home cooked beans in this recipe, cook your beans in a pressure cooker or on the stove and use about 1 1/2 cup cooked beans for each can of beans called for. This may also be made with other variations of beans, choose all one kind or a mixture of different beans. This is a fast and delicious salad that can be served in many different ways. It can be eaten plain as a side dish, as a topping for chilled greens, such as spinach or lettuce, stuffed into pita bread with some fresh chopped greens, or rolled up in a wrap plain, with barbecued tofu (see recipe below), or with greens. To use home cooked beans in this recipe, cook your beans in a pressure cooker or on the stove and use about 1 ½ cup cooked beans for each can of beans called for. This may also be made with other variations of beans, choose all one kind or a mixture of different beans.

15 Ounce Can Black beans, drained and rinsed

15 Ounce Can Pinto beans, drained and rinsed

15 Ounce Can White beans, drained and rinsed

½ Cup Sweet onion, chopped

1 Stalk Celery, chopped

1 Medium Red bell pepper, chopped

1 Cup Frozen corn kernels, thawed

½ Cup Bottled, oil-free barbecue sauce

1 Tbsp Red wine vinegar

2 Tsp Dijon mustard

Dash Salt

Directions at drmcdougall.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer