Ingredients for Bbq Bean Salad
- 1 (15-ounce) can Pinto Beans
- 1 (15-ounce) can Whole Kernel Corn
- 1/2 cup chopped Sweet Red Pepper
- 1/2 cup chopped Sweet Green Pepper
- 1/2 cup chopped red Onion
- 1/4 cup apple Cider Vinegar
- Ketchup (not specified in recipe)
- 2 tablespoons Olive Oil
- 1 tablespoon Brown Sugar
- 1 teaspoon Dijon Mustard
- Worcestershire Sauce (not specified in recipe)
- Chili Powder (not specified in recipe)
- Ground Cumin (not specified in recipe)
- Salt (not specified in recipe, usually to taste)
- Pepper (not specified in recipe, usually to taste)
- Hot Pepper Sauce (not specified in recipe)
- 1 Garlic Clove (equivalent to 1/2 teaspoon garlic powder in recipe)
- 1/2 cup crushed Tortilla Chips
- 1/2 cup BBQ Sauce
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How to Make Bbq Bean Salad
- In a large salad bowl, combine 1 (15-ounce) can kidney beans (drained and rinsed), 1 (15-ounce) can corn (drained), 1 cup chopped bell peppers (any color), and 1/2 cup chopped red onion.
- In a medium saucepan, whisk together 1/2 cup BBQ sauce, 1/4 cup apple cider vinegar, 2 tablespoons olive oil, 1 tablespoon brown sugar, 1 teaspoon Dijon mustard, and 1/2 teaspoon garlic powder.
- Bring the sauce mixture to a boil over medium heat.
- Reduce heat to low, cover, and simmer for 10 minutes, stirring occasionally.
- Remove from heat and let the sauce cool slightly.
- Pour the cooled BBQ sauce over the bean mixture in the salad bowl.
- Gently toss to coat all the ingredients evenly.
- Sprinkle 1/2 cup crushed tortilla chips on top of the salad.
- Serve the BBQ Bean Salad at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
32g
Fat
4g
Carbs
15g
