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Barbecued Bean Salad

By: Linda Ault  
"This tangy hearty salad is a refreshing dish to serve at a summertime picnic. Mild spices blend nicely with the beans and garden ingredients. Be prepared to bring home an empty bowl. -Linda Ault, Newberry, Indiana"

Rating: This weblink has been rated 3 times with an average star rating of 4.3 Read Reviews (2)

Rate/Review | 83 people have saved this

Prep Time:
40 Min
Cook Time:
1 Hr 30 Min
Ready In:
2 Hrs 10 Min

Servings  (Help)

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Original Recipe Yield 16 servings
 

Ingredients

  • 1 pound dry pinto beans, rinsed
  • 1 medium onion, chopped
  • 1 medium green pepper, diced
  • 1 medium sweet red pepper, diced
  • 1 (16 ounce) can whole kernel corn, drained
  • DRESSING:
  • 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. 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 27, 2007 by ZAXOMA 
This is a great salad to to take to a picnic or potluck! Have been making this since the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 25, 2007 by Kim H. 
Pretty good. Served the leftovers warm. MORE

 
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