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1
Whisk together 5 tablespoons of the vinegar, 3 tablespoons of the canola oil, 2 teaspoons of the molasses and a pinch of salt and pepper in a large mixing bowl.
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2
Add the beans, celery stalks and diced onion.
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3
Gently stir to combine.
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4
Season with additional salt and pepper if needed.
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5
Cover with plastic wrap and refrigerate until ready to serve.
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6
Heat 3 more tablespoons of the canola oil in a large saucepan over medium-high heat.
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7
Add the chopped onion and cook until softened and lightly browned, about 5 minutes, stirring occasionally.
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8
Add the garlic and cook until softened, about 2 minutes, stirring constantly.
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9
Stir in the cocktail sauce and the remaining molasses and vinegar.
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10
Bring to a boil, and then reduce to a simmer.
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11
Simmer, uncovered, until slightly thickened, about 5 minutes.
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12
Turn off the heat and pour half of the barbeque sauce into a small bowl for basting.
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13
Keep the remaining barbeque sauce warm until ready to serve.
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14
Heat an outdoor grill or large cast-iron grill pan over medium heat.
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15
Brush the chicken with the remaining oil and sprinkle liberally with salt and pepper.
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16
Grill the chicken until charred on both sides but not cooked all the way through, 15 to 20 minutes.
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17
Baste the chicken liberally with the reserved barbeque sauce and continue cooking until the internal temperature is 160 degrees F, about 5 more minutes.
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18
Transfer the chicken to a large plate and allow to rest at least 5 minutes before serving.
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19
Serve the grilled chicken legs with the remaining warm barbeque sauce and chilled bean salad.
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20
Garnish the bean salad with the sliced celery leaves.
