Bock BBQ Bean Salad Recipe: A Flavorful & Easy Side Dish

Bock BBQ Bean Salad

YIELD Makes 4 to 6 servings

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:

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. This recipe appears in: Southwestern