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Barbecued Bean Salad

Total Time

Prep: 40 min. + standing Cook: 1-1/2 hours + chilling

Makes

20 servings

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
Barbecued Bean Salad Recipe photo by Taste of Home

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

  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.

Nutrition Facts

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

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