Barbecued Bean Salad 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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!