Best 7 Barbecue Bean Salad Recipes

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Barbecue bean salad is a vibrant and delicious dish that combines the flavors of tangy barbecue sauce, smoky beans, and fresh vegetables. Whether you're looking for a refreshing summer side dish or a hearty main course, a barbecue bean salad is sure to satisfy. With its endless variations and simple ingredients, this salad is a perfect balance of sweet, savory, and smoky flavors that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

BARBECUE BEAN SALAD



Barbecue Bean Salad image

I love to cook and try new recipes. I've been collecting cookbooks for years and have picked up some very old cookbooks at estate sales.

Provided by Taste of Home

Categories     Lunch

Time 1h40m

Yield 14 servings.

Number Of Ingredients 17

1 pound dried pinto beans
1/4 cup cider vinegar
1/4 cup vegetable oil
1/4 cup ketchup
1/4 cup packed brown sugar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
3/4 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
1 can (15-1/4 ounces) whole kernel corn, drained
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 medium onion, chopped
2 cups tortilla chips, coarsely crushed, divided

Steps:

  • Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid. Add water to cover beans by 2 in. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until tender. Rinse, drain and set aside. For dressing, in a saucepan, combine the vinegar, oil, ketchup, brown sugar, mustard, Worcestershire sauce, chili powder, cumin, salt, pepper and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Cool slightly. In a large salad bowl, combine the beans, corn, peppers and onion. Just before serving, stir in dressing and half of the chips. Sprinkle with remaining chips.

Nutrition Facts :

BARBECUED BEAN SALAD



Barbecued Bean Salad image

This tangy, hearty salad is a refreshing dish to serve at a summertime picnic. Mild spices blend nicely with the beans and garden ingredients. Be prepared to bring home an empty bowl. -Linda Ault, Newberry, Indiana

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 2h10m

Yield 20 servings.

Number Of Ingredients 16

1 package (16 ounces) dried pinto beans, rinsed
1 medium onion, chopped
1 medium green pepper, diced
1 medium sweet red pepper, diced
1 can (15-1/4 ounces) whole kernel corn, drained
DRESSING:
1/4 cup ketchup
1/4 cup cider vinegar
1/4 cup olive oil
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
5 teaspoons Dijon mustard
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large kettle, cover beans with water; bring to a boil. Boil for 2 minutes. Remove from the heat and let stand 1 hour. Drain and rinse beans; return to the kettle. Cover with water again and bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. , Drain and rinse beans; place in a large bowl and cool to room temperature. Add the onion, peppers and corn; toss. , In a saucepan, combine all dressing ingredients; simmer for 10 minutes. Pour over vegetables and mix well. Cover and chill.

Nutrition Facts : Calories 138 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 260mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 6g fiber), Protein 5g protein.

BUTTER BEAN SALAD



Butter Bean Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

2 cans butter beans, rinsed and drained, 15 ounces each
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 red onion, chopped
2 cloves garlic, peeled and minced
1 teaspoon ground cumin, 1/3 palm full
2 tablespoons extra virgin olive oil
1 large lemon, juiced
Coarse salt and freshly ground black pepper

Steps:

  • Combine all ingredients in a medium bowl. Toss to coat beans and vegetables evenly in dressing.

GRILLED CORN AND BEAN SALAD



Grilled Corn and Bean Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h

Yield 12 to 14 servings

Number Of Ingredients 19

4 fresh or frozen ears of corn, husks removed
One 15-ounce can black beans, rinsed and drained
One 15-ounce can chickpeas, rinsed and drained
1 cup loosely packed fresh cilantro leaves, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 red onion, chopped
1/2 jalapeno or serrano chile pepper, seeded and finely chopped (wear plastic gloves when handling)
1 teaspoon kosher salt
Freshly ground black pepper
1/2 cup freshly squeezed lime juice (from about 2 large or 4 small limes)
1 tablespoon sugar
2 teaspoons kosher salt
1 teaspoon red wine vinegar
1 teaspoon ground cumin
Pinch chili powder
2 cloves garlic, pushed through a press
1/4 cup extra-virgin olive oil
Hot sauce, preferably Crystal Hot Sauce

Steps:

  • For the salad: Preheat a grill on high for 5 minutes. Reduce the heat to medium high and grill the corn, with the cover closed and turning occasionally, until some kernels are black, about 12 minutes. Remove and allow the corn to cool slightly.
  • Using a sharp knife, cut off the kernels into a very large, deep serving bowl. (Hold the narrow end of the cob, point the other end into the bowl and cut downward, so that flying kernels are trapped by the bowl itself.) Add the black beans, chickpeas, cilantro, green and red bell peppers, onions, chile peppers, salt and pepper to taste to the bowl and toss.
  • For the dressing: Whisk together the lime juice, sugar, salt, vinegar, cumin, chili powder, garlic and olive oil in a small bowl. Season to taste with hot sauce.
  • Pour the dressing over the salad and toss to thoroughly coat. Let sit at room temperature for 20 minutes, toss again and serve. The salad can be made a day in advance, covered and refrigerated. Bring to room temperature before serving.

BEST BEAN SALAD



Best Bean Salad image

I'd turned my nose up at this for years, but suddenly I can't get enough of it. Thanks, Momma D!

Provided by chemjo

Categories     Salad     Beans     Three Bean Salad Recipes

Time 8h20m

Yield 18

Number Of Ingredients 13

1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.5 ounce) can garbanzo beans, drained
1 (14.5 ounce) can kidney beans, drained
1 (14.5 ounce) can black beans, drained
½ cup chopped green pepper
½ cup chopped onion
½ cup chopped celery
½ cup salad oil
½ cup vinegar
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup white sugar

Steps:

  • Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
  • Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 23.6 g, Fat 6.5 g, Fiber 5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 412.1 mg, Sugar 9.3 g

BARBECUE BEAN SALAD



Barbecue Bean Salad image

I found this recipe on the cooking blog A Southern Grace. I love beans of any kind, especially in salads - I'm really looking forward to trying this one.

Provided by Pinay0618

Categories     Corn

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 ears sweet corn, kernels removed from the cob
1 green bell pepper, chopped
1/2 cup pickled jalapeno pepper, chopped
1 (14 1/2 ounce) can black beans, rinsed
1 (14 1/2 ounce) can red kidney beans, rinsed
1 (14 1/2 ounce) can chickpeas, rinsed
1 (14 1/2 ounce) can diced tomatoes with green chilies, drained
1/2 cup finely chopped fresh cilantro
1 cup barbecue sauce

Steps:

  • Saute the corn until lightly browned, about 3-4 minutes. Remove from heat, and add to a large bowl.
  • Add the green and jalapeno peppers, rinsed beans, drained tomatoes, and barbecue sauce; stir until well combined. Gently stir in the cilantro. Adjust seasonings if necessary.
  • Serve at room temperature or slightly chilled, though it tastes better if it's allowed to marinate for at least a couple of hours.

Nutrition Facts : Calories 519.8, Fat 4.5, SaturatedFat 0.7, Sodium 1527.9, Carbohydrate 97.9, Fiber 24.6, Sugar 6, Protein 27.6

BBQ BEAN SALAD



BBQ Bean Salad image

Quick & easy picnic salad - very colorful on your plate. The dressing is very tasty. Adapted from Taste of Home's Country Cooking 2001. Hey - sometimes I only have minutes to prepare a quick from-the-pantry take-along (I can't be alone here!!).

Provided by KeyWee

Categories     Beans

Time 25m

Yield 12 serving(s)

Number Of Ingredients 18

3 (15 ounce) cans pinto beans, drained & rinsed
1 (15 ounce) can whole kernel corn, drained
1 sweet red pepper, chopped
1 sweet green pepper, chopped
1 medium onion, chopped
1/4 cup cider vinegar
1/4 cup ketchup
1/4 cup olive oil
1/4 cup packed brown sugar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
3/4 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon hot pepper sauce
1 garlic clove, crushed
2 cups crushed tortilla chips (your choice)

Steps:

  • Place beans, corn, peppers& onion in a large salad bowl.
  • In a saucepan, combine remaining ingredients (except chips)& bring to a boil.
  • Reduce heat, cover& simmer for 10 minutes.
  • Cool slightly and pour over bean mixture.
  • Toss to coat.
  • Sprinkle crushed chips on top of beans (garnish with jalapeno slices, if desired).
  • Serve at room temperature.

Tips:

  • Use canned or dried beans: Canned beans are a convenient option, but if you have the time, dried beans are more economical and have a better flavor. Just be sure to soak them overnight before cooking.
  • Cook the beans until they are tender but not mushy: The cooking time will vary depending on the type of bean, so check the package directions. You can also taste the beans to make sure they are done.
  • Drain and rinse the beans thoroughly: This will help to remove any excess starch and make the beans less likely to be mushy.
  • Add your favorite vegetables and herbs: This is a great way to personalize the salad and make it your own. Some popular options include corn, tomatoes, onions, peppers, and cilantro.
  • Use a flavorful dressing: The dressing is what really brings the salad together, so don't skimp on the flavor. A simple vinaigrette made with olive oil, vinegar, and herbs is a good option, or you can try a more complex dressing made with mayonnaise, sour cream, or yogurt.
  • Serve the salad chilled or at room temperature: This is a matter of personal preference, but many people prefer to serve bean salad chilled.

Conclusion:

Barbecue bean salad is a delicious and easy-to-make side dish that is perfect for any occasion. It is packed with flavor and can be customized to your liking. So next time you are looking for a quick and easy side dish, give this barbecue bean salad a try. You won't be disappointed.

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