* Exported from MasterCook * Barbecued Bean Salad Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces Pinto Beans 1/4 cup Ketchup 1/4 cup Cider Vinegar 1/4 cup Olive Oil 1 tablespoon Worcestershire Sauce 3 tablespoons Brown Sugar -- packed 1 tablespoon Chili Powder 1 teaspoon Ground Cumin 1 teaspoon Salt 1/4 teaspoon Pepper 1/4 teaspoon Red-Pepper Sauce 1 1/2 tablespoons Dijon-style Mustard 1 Med Red Bell Pepper -- diced 1 Med Gr. Bell Pepper -- diced 1 Med White Onion -- minced 11 ounces Whole-kernel Corn -- drained 6 ounces Corn Tortilla Chips -- crumbled Rinse beans, pick over to remove any grit. Put in large pot with lid, add water to cover by at least 2 inches and let soak overnight. OR bring beans to boil, cover, remove from heat and let stand 1 hour. Drain and rinse beans,return to pot, fill with fresh water to cover by at least 2 inches and bring to boil. Reduce heat slightly and simmer 1 to 1 1/2 hours or until tender but not falling apart. Drain, rinse under cold running water to stop cooking, and drain well again. To make dressing: In 1-quart nonaluminum saucepan combine ketchup, vinegar, olive oil, Worcestershire sauce, brown sugar, chili powder, cumin, salt, pepper and red-pepper sauce. Bring to boil, reduce heat to low and simmer 10 minutes. Remove from heat, whisk in mustard and set aside. To assemble salad: In large bowl combine cooked beans, bell peppers, onion and corn. Just before serving fold half of the crumbled chips into salad, add dressing and toss. Sprinkle remaining chips over top. Serve at room temperature - - - - - - - - - - - - - - - - - -