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I'm always looking for new sides to serve along with everything I smoke. I ran across this bbq bean salad recipe and it had alot of the ingredients that appeal to me so I gave it a try.
This is a great tasting salad that will go alongside alot of different entree's. Pulled pork, ribs, brisket just nearly anything. Alot of good textures and flavors are working together here. You get the soft texture of the pinto beans, the crunch of the red and green peppers and onions and the salty cheezy crunch of the Dorito's.
And the tang of the bbq dressing. There are alot of ways you could go with this recipe but I followed this to a T and really loved it!
Here are the ingredients:
1 pound dried pinto beans
1/4 cup cider vinegar
1/4 cup vegetable oil
1/4 cup ketchup
1/4 cup packed brown sugar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
3/4 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
1 (15.25 ounce) can whole kernel corn, drained
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 medium onion, chopped
2 cups tortilla chips, coarsely crushed, divided
Directions:
Prepare the beans as you would any dry bean. I suppose you could use canned pinto beans but drain them first.
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.
This is a cold salad of course and I guess you would say a summer salad but I'm not going to hesitate to make this whenever I'm hungry for it!
This is a great tasting salad that will go alongside alot of different entree's. Pulled pork, ribs, brisket just nearly anything. Alot of good textures and flavors are working together here. You get the soft texture of the pinto beans, the crunch of the red and green peppers and onions and the salty cheezy crunch of the Dorito's.
And the tang of the bbq dressing. There are alot of ways you could go with this recipe but I followed this to a T and really loved it!
Here are the ingredients:
1 pound dried pinto beans
1/4 cup cider vinegar
1/4 cup vegetable oil
1/4 cup ketchup
1/4 cup packed brown sugar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
3/4 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
1 (15.25 ounce) can whole kernel corn, drained
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 medium onion, chopped
2 cups tortilla chips, coarsely crushed, divided
Directions:
Prepare the beans as you would any dry bean. I suppose you could use canned pinto beans but drain them first.
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.
This is a cold salad of course and I guess you would say a summer salad but I'm not going to hesitate to make this whenever I'm hungry for it!
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