Description
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 ears corn, kernels cut from cob
- 1 large red bell pepper, diced
- 4 green onions, chopped
- 1 (14.5 ounce) can white beans, drained and rinsed
- 1 pinch salt and ground black pepper to taste
Instructions
- 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.
Prep Time: 15 mins
Total Time: 2 hrs 15 mins
Servings: 6