Barbecue Bean Salad 1 pound dried pinto beans 1/4 cup cider vinegar 1/4 cup vegetable oil 1/4 cup ketchup 1/4 cup packed brown sugar 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce 2 teaspoons chili powder 3/4 teaspoon ground cumin 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon hot pepper sauce 1 can (15-1/4 ounces) whole kernel corn, drained Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Barbecue Bean Salad cont. 1 medium sweet red pepper, chopped 1 medium green pepper, chopped 1 medium onion, chopped 2 cups tortilla chips, coarsely crushed, divided Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid. Add water to cover beans by 2 in. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until tender. Rinse, drain and set aside. For dressing, in a saucepan, combine the vinegar, oil, ketchup, brown sugar, mustard, Worcestershire sauce, chili powder, cumin, salt, Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

	Barbecue Bean Salad pepper and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Cool slightly. In a large salad bowl, combine the beans, corn, peppers and onion. Just before serving, stir in dressing and half of the chips. Sprinkle with remaining chips. Yield: 14 servings. Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008