Barbecued Bean Salad

Name: Barbecued Bean Salad
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; 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

15 ingredients

3 steps

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
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.