Prep Time: 15 Minutes
Cook Time: 15 Minutes
Servings: 4

Ingredients
1/3 cup barbecue sauce
3 tablespoons cider vinegar
2 teaspoons molasses
2 cups pinto beans, cooked and rinsed
2 medium tomatoes, seeded and coarsely chopped

4 stalks celery, halved lengthwise and sliced

1 bunch green onions, trimmed and chopped
freshly ground pepper, to taste
mexicana hot sauce, to taste

Preparation
Whisk barbecue sauce, vinegar and molasses in a large bowl. Add beans, tomatoes and celery and onions; toss to coat. Season with pepper and hot sauce. If not serving immediately, cover and refrigerate for up to 2 days. Serve at room temperature.