Barbecue Bean Salad

Name: Barbecue Bean Salad
Prep time: 40 min
Cook time: 60 min
Total time: 1 h 40 min
Yield: 14 servings.
Ingredients: 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; 1 medium sweet red pepper, chopped; 1 medium green pepper, chopped; 1 medium onion, chopped; 2 cups tortilla chips, coarsely crushed, divided

I love to cook and try new recipes. I've been collecting cookbooks for years and have picked up some very old cookbooks at estate sales.

Ingredients

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
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 medium onion, chopped
2 cups tortilla chips, coarsely crushed, divided

Directions

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, 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.

Nutrition Facts

3/4 cup: 216 calories, 5g fat (1g saturated fat), 0 cholesterol, 365mg sodium, 34g carbohydrate (8g sugars, 9g fiber), 8g protein.

Originally published as Barbecue Bean Salad in Country Extra September 1999

Reviews

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Average Rating:

HBcook

Dec 20, 2008

Great flavor and easy to make. It can be easily made ahead without the dressing for serving to company. I made a recipe for 5 and used 1 can of pinto beans.