Ingredients
- 2 tablespoons barbeque sauce
- 2 tablespoons rice vinegar
- 2 tablespoons vegetable oil
- 1 large red bell pepper, diced
- 1 (14.5 ounce) can white beans, drained and rinsed
- 1 pinch salt and ground black pepper to taste
Why This Dish Is So Satisfying
This salad is a vibrant mix of fresh vegetables and beans that offers a perfect balance of flavors and textures. It's colorful, nutritious, and easy to make, making it a great choice for a light meal or a side dish.
Helpful Cooking Tips
- Use fresh or frozen corn for the best sweetness and crunch.
- Rinse the beans well to remove excess sodium if using canned.
- Toss the salad gently to keep the ingredients from getting mushy.
- Rinse the beans well to remove excess sodium if using canned.
- Toss the salad gently to keep the ingredients from getting mushy.
Directions
In a big bowl, mix together the barbecue sauce, rice vinegar, and oil until everything’s well combined. Add in the corn, red bell pepper, green onions, and white beans, then give it a good stir so all the veggies get nicely coated with the dressing. Cover the bowl and pop it in the fridge for at least a couple of hours to let the flavors meld. When you’re ready, give it another quick stir and it’s good to go!
Serving Style Ideas
Serve this salad chilled or at room temperature alongside grilled meats or fish. It also works well as a hearty topping for toasted bread or as part of a picnic spread.
Storage Suggestions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to maintain freshness and prevent sogginess.
