"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
Directions
- 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.
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