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Barbecued Bean Salad Recipe

  • 16servings
  • 100minutes
  • 138calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, C, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  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

Instructions Jump to Ingredients ↑

  1. Barbecued Bean Salad Recipe photo by Taste of Home 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: 16-20 servings.

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