Sufferin Succotash Salad

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

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.