Name: Barbecued Bean Salad
Prep time: 40 min
Cook time: 40 min
Yield: 2
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 -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Barbecued Bean Salad

1. 1 package (16 ounces) dried pinto beans, rinsed -

2. 1 medium onion, chopped -

3. 1 medium green pepper, diced -

4. 1 medium sweet red pepper, diced -

5. 1 can (15-1/4 ounces) whole kernel corn, drained -

6. Dressing: -

7. 1/4 cup ketchup -

8. 1/4 cup cider vinegar -

9. 1/4 cup olive oil -

10. 3 tablespoons brown sugar -

11. 1 tablespoon Worcestershire sauce -

12. 1 tablespoon chili powder -

13. 5 teaspoons Dijon mustard -

14. 1 teaspoon ground cumin -

15. 1 teaspoon salt -

16. 1/4 teaspoon pepper -

How to cook deliciously - Barbecued Bean Salad

1. Stage

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. Stage

Drain and rinse beans; place in a large bowl and cool to room temperature. Add the onion, peppers and corn; toss.

3. Stage

In a saucepan, combine all dressing ingredients; simmer for 10 minutes. Pour over vegetables and mix well. Cover and chill.