Barbecued Bean Salad Recipe

Barbecued Bean Salad Recipe photo by Taste of Home

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This tangy hearty salad is a refreshing dish to serve at a summertime picnic. Mild spices blend nicely with the beans and garden ingredients. Be prepared to bring home an empty bowl. -Linda Ault, Newberry, Indiana

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Barbecued Bean Salad Recipe

Prep: 40 min. + standing Cook: 1-1/2 hours + chilling

Yield: 16-20 Servings

40 90 130

Ingredients

1 package (16 ounces) dried pinto beans, rinsed
1 medium onion, chopped
1 medium green pepper, diced
1 medium sweet red pepper, diced
1 can (15-1/4 ounces) whole kernel corn, drained
DRESSING:
1/4 cup ketchup
1/4 cup cider vinegar
1/4 cup olive oil
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
5 teaspoons Dijon mustard
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon pepper

Directions

In a large kettle, cover beans with water; bring to a boil. Boil for 2 minutes. Remove from the heat and let stand 1 hour. Drain and rinse beans; return to the kettle. Cover with water again and bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender.
Drain and rinse beans; place in a large bowl and cool to room temperature. Add the onion, peppers and corn; toss.
In a saucepan, combine all dressing ingredients; simmer for 10 minutes. Pour over vegetables and mix well. Cover and chill. Yield: 16-20 servings.

Nutritional Facts 1 serving (3/4 cup) equals 138 calories, 3 g fat (trace saturated fat), 0 cholesterol, 260 mg sodium, 22 g carbohydrate, 6 g fiber, 5 g protein.

Originally published as Barbecued Bean Salad in Taste of Home August/September 1994, p39