See Also: Bock BBQ Bean Salad(recipes)
Bean & Tomato Salad(recipes)
Warm Potato & Bean Salad(recipes)
Marinated Corn & Red Bean Salad(recipes)
Green bean and beansprout salad(recipes)
Mexicali Bean & Cheese Salad(recipes)
Lentil, bean and parsley salad(recipes)
Balinese black-eye bean salad(recipes)
Jicama and Black Bean Salad(recipes)
Creole Red Bean and Rice Salad(recipes)

Bock BBQ Bean Salad (recipes)


Bock BBQ Bean Salad

Yield: Makes 4 to 6 servings



Ingredients:



1/3cup prepared spicy barbecue sauce

1/4cup bock beer

3tablespoons cider vinegar

1tablespoon molasses

1teaspoon hot sauce

1/2teaspoon mustard seeds

1can (15-1/2 ounces) pinto beans, rinsed and drained

3plum tomatoes, seeded and coarsely chopped

4stalks celery, halved lengthwise and sliced

1bunch 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.