Barbecued Bean Salad
By Mary McDougall
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.
Prep Time: 15 min
Cook Time: 0 min
1 Place beans in a large bowl. Add vegetables and mix well. Add remaining ingredients and toss again to mix. Refrigerate for 2 hours 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.