Cold Barbequed Bean Salad -From dry or canned pinto beans

I was curious to try this Cold Barbequed Bean Salad guessing it would be perfect for picnics and grill-outs... And it is:@) I know it sounds odd, a cold side salad that has a BBQ sauce type flavor profile? But I promise it will appeal to most in the crowd! The recipe makes a ton, it's easily cut in half, and even half will go a ~long~ way. My only suggestion is, don't skimp on the green and red bell peppers, they really add a nice bite. Don't hesitate to give this a try folks, especially if you're looking for something different to bring to the 4th of July BBQ!

 I did start with dry pintos, 

no soak, and used my ♥Instant Pot for 28 minutes, natural release.

Use extra 1 minute increments if needed.

Don't see why we can't sub canned beans, 15 oz = approximately 1 1/2 C of rinsed beans. 

Barbequed Bean Salad-from Taste of Home

16 oz dried pinto beans, sorted, rinsed, and cooked

1 medium onion, diced

1 medium green bell pepper, diced

1 medium red bell pepper, diced

15 oz can corn, drained-I used frozen corn cooked in microwave for a minute

-Dressing:

1/4 C ketchup

1/4 C cider vinegar

1/4 C olive oil

3 Tblsp brown sugar

1 Tblsp Worcestershire

1 Tblsp chili powder

5 tsp Dijon mustard

1 tsp ground cumin

1 tsp salt

1/4 tsp pepper

1. Cook beans your favorite way, drain. Or rinse canned beans, drain well.
2. Add all veggies to large bowl.
3. Bring all dressing ingredients to boil, reduce to simmer and cook for 10 minutes, stirring occasionally.
4. Let dressing cool for a bit.
5. Pour over veggies, mix well.
6. Store in fridge until serving time.

Eat well and have a happy day:@)

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