Nutrition Facts

  • One serving:
  • (3/4 cup)
  • Calories:
  • 138
  • Fat:
  • 3 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 260 mg
  • Carbohydrate:
  • 22 g
  • Fiber:
  • 6 g
  • Protein:
  • 5 g

Barbecued Bean Salad

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

SERVINGS

16-20

CATEGORY

Salads

METHOD

Chill

PREP

40 min.

COOK

90 min.

TOTAL

130 min.

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.

Printed from tasteofhome.com Jul 6, 2008

Copyright Reiman Media Group, Inc © 2008