Barbecue Bean Salad
Barbecue Bean Salad might be just the American recipe you are searching for. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe makes 14 servings with 281 calories, 9g of protein, and 9g of fat each. It works well as an inexpensive side dish for Father's Day. It is a good option if you're following a gluten free and dairy free diet. If you have brown sugar, chili powder, dijon mustard, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 40 minutes.
Instructions
Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes.
Remove from the heat; cover and let stand for 1 hour.
Drain and discard liquid.
Add water to cover beans by 2 in. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until tender. Rinse, drain and set aside. For dressing, in a saucepan, combine the vinegar, oil, ketchup, brown sugar, mustard, Worcestershire sauce, chili powder, cumin, salt, pepper and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Cool slightly. In a large salad bowl, combine the beans, corn, peppers and onion. Just before serving, stir in dressing and half of the chips.
Sprinkle with remaining chips.