Barbecue Bean Salad Recipe

Name: Barbecue Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried pinto beans; 1/4 cup cider vinegar; 1/4 cup vegetable oil; 1/4 cup ketchup; 1/4 cup packed brown sugar; 1 tablespoon Dijon mustard; 1 tablespoon Worcestershire sauce; 2 teaspoons chili powder; 3/4 teaspoon ground cumin; 1 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon hot pepper sauce; 1 can (15-1/4 ounces) whole kernel corn, drained; 1 medium sweet red pepper, chopped; 1 medium green pepper, chopped; 1 medium onion, chopped; 2 cups tortilla chips, coarsely crushed, divided

Servings: persons

1 pound dried pinto beans
1/4 cup cider vinegar
1/4 cup vegetable oil
1/4 cup ketchup
1/4 cup packed brown sugar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
3/4 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
1 can (15-1/4 ounces) whole kernel corn, drained
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 medium onion, chopped
2 cups tortilla chips, coarsely crushed, divided

1
Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid. Add water to cover beans by 2 in. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until tender. Rinse, drain and set aside. For dressing, in a saucepan, combine the vinegar, oil, ketchup, brown sugar, mustard, Worcestershire sauce, chili powder, cumin, salt, pepper and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Cool slightly. In a large salad bowl, combine the beans, corn, peppers and onion. Just before serving, stir in dressing and half of the chips. Sprinkle with remaining chips.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound dried pinto beans, 1/4 cup cider vinegar, 1/4 cup vegetable oil, 1/4 cup ketchup, and more.

Yes, Barbecue Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Barbecue Bean Salad

How did you like this recipe?

Frequently Asked Questions