BBQ BEAN SALAD

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BBQ Bean Salad image

Quick & easy picnic salad - very colorful on your plate. The dressing is very tasty. Adapted from Taste of Home's Country Cooking 2001. Hey - sometimes I only have minutes to prepare a quick from-the-pantry take-along (I can't be alone here!!).

Provided by KeyWee

Categories     Beans

Time 25m

Yield 12 serving(s)

Number Of Ingredients 18

3 (15 ounce) cans pinto beans, drained & rinsed
1 (15 ounce) can whole kernel corn, drained
1 sweet red pepper, chopped
1 sweet green pepper, chopped
1 medium onion, chopped
1/4 cup cider vinegar
1/4 cup ketchup
1/4 cup olive oil
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
1/2 teaspoon hot pepper sauce
1 garlic clove, crushed
2 cups crushed tortilla chips (your choice)

Steps:

  • Place beans, corn, peppers& onion in a large salad bowl.
  • In a saucepan, combine remaining ingredients (except chips)& bring to a boil.
  • Reduce heat, cover& simmer for 10 minutes.
  • Cool slightly and pour over bean mixture.
  • Toss to coat.
  • Sprinkle crushed chips on top of beans (garnish with jalapeno slices, if desired).
  • Serve at room temperature.

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