Barbecued Bean Salad Recipe

5 3 4
Barbecued Bean Salad Recipe
Barbecued Bean Salad Recipe photo by Taste of Home
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Barbecued Bean Salad Recipe

Read Reviews
5 3 4
Publisher Photo
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
MAKES:
20 servings
TOTAL TIME:
Prep: 40 min. + standing Cook: 1-1/2 hours + chilling
MAKES:
20 servings
TOTAL TIME:
Prep: 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 minutes. Pour over vegetables and mix well. Cover and chill. Yield: 20 servings.
Originally published as Barbecued Bean Salad in Taste of Home August/September 1994, p39

Nutritional Facts

3/4 cup: 138 calories, 3g fat (0 saturated fat), 0 cholesterol, 260mg sodium, 22g carbohydrate (5g sugars, 6g fiber), 5g protein.

  • 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
  1. 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.
  2. Drain and rinse beans; place in a large bowl and cool to room temperature. Add the onion, peppers and corn; toss.
  3. In a saucepan, combine all dressing ingredients; simmer for 10 minutes. Pour over vegetables and mix well. Cover and chill. Yield: 20 servings.
Originally published as Barbecued Bean Salad in Taste of Home August/September 1994, p39

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Reviews forBarbecued Bean Salad

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MY REVIEW
erindumont59 User ID: 988994 252244
Reviewed Aug. 4, 2016

"Frankly, chilled BBQ beans didn't really sound so great, but the good reviews encouraged me to try it. I didn't wait for them to be chilled, but had a taste while they were still a bit warm. Wonderful! I used a red onion in mine, but otherwise followed the recipe as written. Do try this dish!"

MY REVIEW
hancock2080 User ID: 5379287 5980
Reviewed Jan. 18, 2012

"I took this side dish to a 4-H banquet and it was a hit. We absolutely love these beans!"

MY REVIEW
Trilby Yost User ID: 5195621 5979
Reviewed Sep. 2, 2010

"This was a big hit with the guys at our latest barbecue. The gals liked it too, and even the kids ate lots of it."

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