Thanks to the sweet, starchy crunch of the raw corn, the combination of tastes and textures in this salad is outstanding.
Ingredients
- 2 tablespoons barbeque sauce
- 2 tablespoons rice vinegar
- 2 tablespoons vegetable oil
- 2 earss corn , kernels cut from cob
- 1 large red bell pepper , diced
- 4 greens onions , chopped
- 1 can white beans , 14.5 ounce
- 1 pinch salt and ground black pepper to taste
Instructions
-
1
Whisk barbeque sauce, rice vinegar, and oil in a large bowl until smooth. Stir in corn kernels, red bell pepper, green onions, and white beans to coat. Cover and refrigerate for at least 2 hours.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Butternut Squash Enchiladas
My coworkers and I love a local restaurant's version of this, so I thought I would try and replicate! So far, so good :)
Barbacoa-Spiced Easter Lamb
For this barbacoa-spiced Easter lamb, we're using the flavors of Central Mexican barbacoa, but not the traditional cooking method. This lamb will taste incredible sliced on a plate, and the leftovers make great tacos. And by the way, this method—slow, moist roasting—gives you melt-in-your-mouth tender, juicy, flavorful lamb leg roast, no matter what seasonings you use.
The World's Greatest Crab Recipe
These grilled crab legs are so good. When it comes to crab, you have three options: you can go to the expensive seafood place for overpriced, bland crab; you can overcook it yourself at home, or you can follow this recipe and have crab so good you will never eat it any other way!