It’s now public knowledge! Grandma’s untold recipes yield a fantastic basic pie dough.
| Prep Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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.
Reviews
You had me at BBQ sauce! This is delicious. So fresh, light,and crisp! Good thing I doubled it since I about ate half myself! I did sub olive oil as we use the really good stuff, but other than that…Perfect!
No change. Made it two days for my family. Very very very easy. AND IT TASTE VERY VERY GOOD!!
I used black beans because that’s all I had…still looks good. It’s marinating now but tastes good already!
Easy to make; doesn’t make a huge batch. Good flavor. Will make again.
Easy and yum! Great as a summer cookout salad!
This’s salad was great. I used Lima beans instead of white beans. It went down well with our guests.
Took this to a party. Everyone was calling it “cowbow caviar” and dipping their tortilla chips in it. I liked the dressing of BBQ sauce, vinegar and oil. Would make again.
My wife who hates this type dish loved it.
Added chopped celery, and about 1/4 c. chick peas (not that they were needed- my green onions lacked some green & husband loves chick peas.) Dressing had just the right amount of sweetness. Family loved it.
I followed the recipe exactly and for some reason it was not a hit. Let it sit 24 hours too.
Absolutely delicious combination of flavors! Only change I made was use a French vinaigrette dressing instead of rice vinegar as I didn’t have any. Also forgot the salt & pepper, but you wouldn’t have known!
The barbeque sauce adds a lot to the salad.
Completely simple and fast to make, yet very tasty and pretty. A definite go to salad for summer menus and with BBQ.
SO good! Made just as written, and loved the combination of flavors and textures.
I have to admit I was unsure about the dressing, but this was super tasty! I used romano beans instead because they have more visual interest.
I made a double batch of the salad and it turned out excellent. However, to inject a little humor, I decided to use frozen corn and didn’t know how much frozen corn equaled four ears. Researching the net I found that the average ear of corn contains 511 kernels and each kernel weighs approximately 0.38 grams. Therefore the total weight of the corn would be for four ears, 776 grams or 27 ounces. That’s what I used and it worked great.
Delicious, easy, and flexible. I didn’t have any white beans in the pantry, so made the salad with pinto. No rice vinegar, used red wine vinegar. Did everything else according to recipe. We loved it, and I will definitely make this again. Thanks!
Delicious and different
This was a very tasty salad. The idea of uncooked corn was a little weird to me but when everything was mixed (I used Sweet Baby Rays BBQ sauce which I love) the taste came together fantastically.
Great salad! Everyone like it that came over for our backyard BBQ dinner. Thanks Chef John!
Not for me, I’m sorry, I just did not enjoy the flavour.