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 , 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
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