Taste of Home
Barbecued Bean Salad
TOTAL TIME: Prep: 40 min. + standing Cook: 1-1/2 hours + chilling
YIELD: 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
Ingredients
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1 package (16 ounces) dried pinto beans, rinsed
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1 medium onion, chopped
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1 medium green pepper, diced
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1 medium sweet red pepper, diced
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1 can (15-1/4 ounces) whole kernel corn, drained
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DRESSING:
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1/4 cup ketchup
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1/4 cup cider vinegar
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1/4 cup olive oil
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3 tablespoons brown sugar
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1 tablespoon Worcestershire sauce
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1 tablespoon chili powder
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5 teaspoons Dijon mustard
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1 teaspoon ground cumin
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1 teaspoon salt
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1/4 teaspoon pepper
Directions
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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.
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2.
Drain and rinse beans; place in a large bowl and cool to room temperature. Add the onion, peppers and corn; toss.
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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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