Ingredients
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2 tablespoons barbeque sauce
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2 tablespoons rice vinegar
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2 tablespoons vegetable oil
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2 ears corn, kernels cut from cob
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1 large red bell pepper, diced
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4 green onions, chopped
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1 (14.5 ounce) can white beans, drained and rinsed
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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.
