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Barbecued Bean Salad

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

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

Printed from tasteofhome.com Jul 25, 2008

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Barbecued Bean Salad cont.

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.