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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 16 |
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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. Ingredients:
1 package (16 ounces) dried pinto beans, rinsed |
1 medium onion, chopped |
1 medium green pepper, diced |
1 medium sweet red pepper, diced |
1 can (15-1/4 ounces) 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.
2. Drain and rinse beans; place in a large bowl and cool to room temperature. Add the onion, peppers and corn; toss.
3. In a saucepan, combine all dressing ingredients; simmer for 10 minutes. Pour over vegetables and mix well. Cover and chill. Yield: 16-20 servings.
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