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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Quick & easy picnic salad - very colorful on your plate. The dressing is very tasty. Hey - sometimes I only have minutes to prepare a quick from-the-pantry take-along (I can't be alone here. 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) |
Directions:
1. Place beans, corn, peppers& onion in a large salad bowl.
2. In a saucepan, combine remaining ingredients (except chips)& bring to a boil.
3. Reduce heat, cover& simmer for 10 minutes.
4. Cool slightly and pour over bean mixture.
5. Toss to coat.
6. Sprinkle crushed chips on top of beans (garnish with jalapeno slices, if desired).
7. Serve at room temperature.
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