Barbecued Bean Salad

BOOKMARK

DELICIOUS

Preparation Time: 15 minutes
Chilling time: 2 hours
Servings: 4 to 6

Method: Place beans in a large bowl. Add vegetables and mix well. Add remaining ingredients and toss again to mix. Refrigerate to blend flavours.

HINT: To use fresh corn instead of frozen, cook 2 ears of corn until tender. Cool. Slice from cob and use as directed above.

Source of Recipe: Mary McDougall, Free 10-day meal plan from www.drmcdougall.com

1 15-ounce can black beans, drained and rinsed

1 15-ounce can pinto beans, drained and rinsed

1 15-ounce can white beans, 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

Dash salt

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