Shelly's Recipe

BOCK BBQ BEAN SALAD

Category: Salad

1/3 cup prepared spicy barbecue sauce
1/4 cup bock beer
3 tbsp cider vinegar
1 tbsp molasses
1 tsp hot sauce
1/2 tsp mustard seeds
1 can (15-1/2 oz) pinto beans, rinsed and drained
3 plum tomatoes, seeded and coarsely chopped
4 stalks celery, halved lengthwise and sliced
1 bunch green onions, trimmed and chopped
Salt
Black Pepper
Additional hot sauce (optional)

Combine barbecue sauce, beer, vinegar, molasses, hot sauce and mustard seeds in large bowl. Add beans, tomatoes, celery and green onions; toss to coat. Season with salt, pepper and additional hot sauce, if desired. Serve in lettuce-lined bowl, if desired.

NOTE: This salad will keep, covered, in refrigerator for up to 2 days. Bring it to room temperature before serving.