Bock BBQ Bean Salad Photo
Bock BBQ Bean Salad

YIELD Makes 4 to 6 servings
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INGREDIENTS

1/3 cup prepared spicy barbecue sauce
1/4 cup bock beer
3 tablespoons cider vinegar
1 tablespoon molasses
1 teaspoon hot sauce
1/2 teaspoon mustard seeds
1 can (15-1/2 ounces) pinto beans, rinsed and drained
3 plum tomatoes, seeded and coarsely chopped
4 stalks celery, halved lengthwise and sliced
1 bunch green onions, trimmed and chopped
Salt
Black Pepper
Additional hot sauce (optional)

PREPARATION:

  1. Combine barbecue sauce, beer, vinegar, molasses, hot sauce and mustard seeds in large bowl.
  2. Add beans, tomatoes, celery and green onions; toss to coat. Season with salt, pepper and additional hot sauce, if desired. Serve in lettuce-lined bowl, if desired.
Tip
This salad will keep, covered, in refrigerator for up to 2 days. Bring it to room temperature before serving.
This recipe appears in: Southwestern

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