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,
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
image/svg+xml Text Ingredients View Recipe,
Directions
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Nutrition Facts
3/4 cup: 138 calories, 3g fat (0 saturated fat), 0 cholesterol, 260mg sodium, 22g carbohydrate (5g sugars, 6g fiber), 5g protein.
