Barbecued Bean Salad Recipe Recipe

Name: Barbecued Bean Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce.) pkg. pinto beans; 1/4 c. cider vinegar; 1/4 c. extra virgin olive oil; 1 tbsp. Worcestershire sauce; 1 tbsp. chili pwdr; 1 teaspoon grnd cumin; 1 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon red pepper sauce; 1 1/2 tbsp. Dijon style mustard; 1 med. red bell pepper, diced; 1 med. green bell pepper, diced; 1 med. white onion, chopped; 1 (11 ounce.) can whole kernel corn, liquid removed; 6 ounce. corn tortilla chips, crumbled, divided

Servings: persons

1 (16 ounce.) pkg. pinto beans
1/4 c. cider vinegar
1/4 c. extra virgin olive oil
1 tbsp. Worcestershire sauce
1 tbsp. chili pwdr
1 teaspoon grnd cumin
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce
1 1/2 tbsp. Dijon style mustard
1 med. red bell pepper, diced
1 med. green bell pepper, diced
1 med. white onion, chopped
1 (11 ounce.) can whole kernel corn, liquid removed
6 ounce. corn tortilla chips, crumbled, divided

1
Rinse beans, pick over to remove any grit.
2
Put in large pot with lid.
3
Add in water to cover by at least 2 inches and let stand 1 hour.
4
Drain and rinse beans, return to pot, fill with fresh water to cover by at least 2 inches and bring to boil.
5
Reduce heat slightly and simmer 1 - 1 1/2 hrs till tender, but not falling apart.
6
Drain, rinse under cool running water to stop cooking and drain well again.
7
To make dressing: In 1 qt non-aluminum saucepan combine vinegar, extra virgin olive oil, Worcestershire sauce, chili pwdr, cumin, salt, pepper and red pepper sauce.
8
Bring to boil, reduce heat to low and simmer 10 min.
9
Remove from heat.
10
Whisk in mustard and set aside.

262

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.

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

You need 15 ingredients. The key ingredients include: 1 (16 ounce.) pkg. pinto beans, 1/4 c. cider vinegar, 1/4 c. extra virgin olive oil, 1 tbsp. Worcestershire sauce, and more.

Yes, Barbecued Bean Salad Recipe 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.

Barbecued Bean Salad Recipe

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