Barbecued Bean Salad Recipe

• 1 (16 ounce.) pkg. pinto beans
• 1/4 c. cider vinegar
• 1/4 c. extra virgin olive oil
• 1 tbsp. Worcestershire sauce
• 1 tbsp. chili pwdr
• 1 teaspoon grnd cumin
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon red pepper sauce
• 1 1/2 tbsp. Dijon style mustard
• 1 med. red bell pepper, diced
• 1 med. green bell pepper, diced
• 1 med. white onion, chopped
• 1 (11 ounce.) can whole kernel corn, liquid removed
• 6 ounce. corn tortilla chips, crumbled, divided

1. Rinse beans, pick over to remove any grit.
2. Put in large pot with lid.
3. Add in water to cover by at least 2 inches and let stand 1 hour.
4. Drain and rinse beans, return to pot, fill with fresh water to cover by at least 2 inches and bring to boil.
5. Reduce heat slightly and simmer 1 - 1 1/2 hrs till tender, but not falling apart.
6. Drain, rinse under cool running water to stop cooking and drain well again.
7. To make dressing: In 1 qt non-aluminum saucepan combine vinegar, extra virgin olive oil, Worcestershire sauce, chili pwdr, cumin, salt, pepper and red pepper sauce.
8. Bring to boil, reduce heat to low and simmer 10 min.
9. Remove from heat.
10. Whisk in mustard and set aside.

pinto beans, cider vinegar, extra virgin olive oil, worcestershire sauce, chili pwdr, grnd cumin, salt, pepper, red pepper, dijon style mustard, red bell pepper, green bell pepper, white onion, whole kernel corn, corn tortilla chips

Taken from cookeatshare.com/recipes/barbecued-bean-salad-51404 (may not work)