Barbecued Bean Salad


  • 15 ounce can black beans, drained and rinsed
  • 15 ounce can pinto beans, drained and rinsed
  • 15 ounce can white beans, drained and rinsed
  • 1/2 cup sweet onion, chopped
  • 1 stalk celery, chopped
  • 1 medium red bell pepper, chopped
  • 1 cup frozen corn kernels, thawed
  • 1/2 cup bottled, oil-free barbecue sauce
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • dash salt


Place beans in a large bowl. Add vegetables and mix well. Add remaining ingredients and toss again to mix. Refrigerate to blend flavors.Hint: To use fresh corn instead of frozen, cook two ears of corn until tender. Cool. Slice from cob and use as directed above.

Prep: 15 minutes Chill: 2 hours: : 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 a 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.

Special Menus:

Vegan, Low Salt, Nut Free

Source: McDougall Recipes
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