bcmom's kitchen

bcmom's kitchen

Friday, November 7, 2008

Barbecued Bean Salad

OnionsImage via Wikipedia

Barbecued Bean Salad


  • 1 package (16 oz.) dry pinto beans, rinsed
  • 1 medium onion, chopped
  • 1 medium green pepper, diced
  • 1 medium sweet red pepper, diced
  • 1 can whole kernel corn, drained
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. Drain and rinse beans; place in a large bowl and cool to room temperature. Add the onion, peppers and corn; toss. In a saucepan, combine all dressing ingredients; simmer for 10 minutes. Pour over vegetables and mix well. Cover and chill.

YIELD: 16-20 servings
  • 1/4 cup ketchup
  • 1/4 cup cider vinegar
  • 1/4 cup olive oil
  • 3 T. brown sugar
  • 1 T. Worcestershire sauce
  • 1 T. chili powder
  • 5 tsp. Dijon mustard
  • 1 tsp. ground cumin
  • 1 tsp. salt
  • 1/4 tsp. pepper

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Sounds good I eat a fair amount of beans I would just have to cut down on the sugar a bit.

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