Bock BBQ Bean Salad
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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:
- Combine barbecue sauce, beer, vinegar, molasses, hot sauce and mustard seeds in large bowl.
- 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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