Barbecue Bean Salad Recipes

BARBECUE BEAN SALAD

Barbecue Bean Salad image

I love to cook and try new recipes. I've been collecting cookbooks for years and have picked up some very old cookbooks at estate sales.

Provided by Taste of Home

Categories Lunch

Time 1h40m

Yield 14 servings.

Number Of Ingredients 17

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 can (15-1/4 ounces) 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

Steps:

Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid. Add water to cover beans by 2 in. Bring to a boil. Reduce heat; cover and simmer for 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, 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.

Nutrition Facts :

BARBECUED BEAN SALAD

Barbecued Bean Salad image

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

Provided by Taste of Home

Categories Lunch Side Dishes

Time 2h10m

Yield 20 servings.

Number Of Ingredients 16

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

Steps:

In a large kettle, cover beans with water; bring to a boil. Boil for 2 minutes. Remove from the heat and let stand 1 hour. Drain and rinse beans; return to the kettle. Cover with water again and bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. , Drain and rinse beans; place in a large bowl and cool to room temperature. Add the onion, peppers and corn; toss. , In a saucepan, combine all dressing ingredients; simmer for 10 minutes. Pour over vegetables and mix well. Cover and chill.

Nutrition Facts : Calories 138 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 260mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 6g fiber), Protein 5g protein.

BBQ BEAN SALAD

BBQ Bean Salad image

Quick & easy picnic salad - very colorful on your plate. The dressing is very tasty. Adapted from Taste of Home's Country Cooking 2001. Hey - sometimes I only have minutes to prepare a quick from-the-pantry take-along (I can't be alone here!!).

Provided by KeyWee

Categories Beans

Time 25m

Yield 12 serving(s)

Number Of Ingredients 18

Ingredients

3 (15 ounce) cans pinto beans, drained & rinsed
1 (15 ounce) can whole kernel corn, drained
1 sweet red pepper, chopped
1 sweet green pepper, chopped
1 medium onion, chopped
1/4 cup cider vinegar
1/4 cup ketchup
1/4 cup olive oil
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
1/2 teaspoon hot pepper sauce
1 garlic clove, crushed
2 cups crushed tortilla chips (your choice)

Steps:

Place beans, corn, peppers& onion in a large salad bowl.
In a saucepan, combine remaining ingredients (except chips)& bring to a boil.
Reduce heat, cover& simmer for 10 minutes.
Cool slightly and pour over bean mixture.
Toss to coat.
Sprinkle crushed chips on top of beans (garnish with jalapeno slices, if desired).
Serve at room temperature.

BARBECUE BEAN SALAD

Barbecue Bean Salad image

I found this recipe on the cooking blog A Southern Grace. I love beans of any kind, especially in salads - I'm really looking forward to trying this one.

Provided by Pinay0618

Categories Corn

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

3 ears sweet corn, kernels removed from the cob
1 green bell pepper, chopped
1/2 cup pickled jalapeno pepper, chopped
1 (14 1/2 ounce) can black beans, rinsed
1 (14 1/2 ounce) can red kidney beans, rinsed
1 (14 1/2 ounce) can chickpeas, rinsed
1 (14 1/2 ounce) can diced tomatoes with green chilies, drained
1/2 cup finely chopped fresh cilantro
1 cup barbecue sauce

Steps:

Saute the corn until lightly browned, about 3-4 minutes. Remove from heat, and add to a large bowl.
Add the green and jalapeno peppers, rinsed beans, drained tomatoes, and barbecue sauce; stir until well combined. Gently stir in the cilantro. Adjust seasonings if necessary.
Serve at room temperature or slightly chilled, though it tastes better if it's allowed to marinate for at least a couple of hours.

Nutrition Facts : Calories 519.8, Fat 4.5, SaturatedFat 0.7, Sodium 1527.9, Carbohydrate 97.9, Fiber 24.6, Sugar 6, Protein 27.6

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