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Barbecued Bean Salad

 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
16-20 ServingsPrep: 40 min. + standing Cook: 1-1/2 hours + chilling

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

2 of 2

Barbecued Bean Salad (continued)

Directions (continued)

  • 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.