Barbecued Bean Salad (Vegan)

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Barbecued Bean Salad

 

Recipe By :McDougall

Serving Size : 4 Preparation Time :0:15

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

15 ounces black beans, canned -- drained and rinsed

15 ounces pinto beans, canned -- drained and rinsed

15 ounces white beans, canned -- drained and rinsed

1/2 cup diced sweet onion

1 stalk celery -- diced

1 medium red bell pepper -- diced

1 cup frozen corn kernels -- thawed

1/2 cup bottled oil-free barbecue sauce

1 tablespoon red wine vinegar

2 teaspoons Dijon mustard

1 dash salt

 

Place beans in a large bowl. Add vegetables and mix well. Add

remaining ingredients and toss again to mix. Refrigerate to blend

flavors. Serves 4 to 6.

 

Hint: To use fresh corn instead of frozen, cook two ears of corn

until tender. Cool. Slice from cob and use as directed above.

 

Source:

" McDougall Newsletter "

Copyright:

" September, 2002 "

 

NOTES : 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 a 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 1½ 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.