Barbecued Bean Salad

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Description

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

Ingredients

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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