Barbeque Bean Salad Add water to cover beans by 2 inches. Bring to a boil. Reduce heat; cover and simmer 1 to 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 and 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.
Yield: 14-16 servings |
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