Bock BBQ Bean Salad
Makes 4 to 6 servings
|1/3||cup prepared spicy barbecue sauce|
|1/4||cup bock beer|
|3||tablespoons cider vinegar|
|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|
|Additional hot sauce (optional)|
- 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.
This salad will keep, covered, in refrigerator for up to 2 days. Bring it to room temperature before serving.
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