The BBQ Bean Salad recipe you’re interested in is a delightful and vibrant addition to any picnic or quick meal scenario. It’s designed to be both speedy in preparation and bursting with flavor, making it perfect for those times when you need something delicious in a hurry.
Recipe Overview
- Name: BBQ Bean Salad
- Total Time: 25 minutes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Servings: 12
Description
This salad promises a quick and easy experience, showcasing a colorful mix of ingredients on your plate. The dressing, adapted from Taste of Home’s Country Cooking 2001, adds a tasty twist that elevates the dish beyond basic pantry staples. It’s a testament to the fact that good food doesn’t have to take hours to prepare.
Ingredients
Here’s what you’ll need to gather for this BBQ Bean Salad:
- Beans:
- 3 cans (15 ounces each) pinto beans, rinsed and drained
- Corn:
- 1 can (15-1/4 ounces) whole kernel corn, drained
- Onion:
- 1 medium onion, chopped
- Dressing:
- 1/2 cup cider vinegar
- 1/2 cup ketchup
- 1/4 cup olive oil
- 1/4 cup packed brown sugar
- 1/4 cup Dijon mustard
- 1/4 cup Worcestershire sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 garlic clove, minced
- Garnish:
- 3/4 cup crushed tortilla chips
- Jalapeno slices (optional)
Nutritional Information (per serving)
- Calories: 277.6
- Total Fat: 6.8g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 431.6mg
- Carbohydrates: 45.7g
- Fiber: 11.2g
- Sugar: 8.1g
- Protein: 11.3g
Instructions
-
Prepare the Salad Base:
- In a large salad bowl, combine the pinto beans, whole kernel corn, chopped onion, and any other vegetables you may choose to add for extra crunch or flavor.
-
Make the Dressing:
- In a saucepan over medium heat, combine the cider vinegar, ketchup, olive oil, brown sugar, Dijon mustard, Worcestershire sauce, chili powder, ground cumin, salt, pepper, and minced garlic clove.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 10 minutes to allow the flavors to meld together.
-
Combine and Toss:
- Once the dressing has simmered, allow it to cool slightly. Pour the warm dressing over the bean mixture in the salad bowl.
-
Mix and Garnish:
- Gently toss the salad to evenly coat everything with the dressing.
- Sprinkle the crushed tortilla chips over the top of the salad for a crunchy texture.
- If desired, garnish with jalapeno slices to add a hint of spice and visual appeal.
-
Serve:
- BBQ Bean Salad is best served at room temperature, making it ideal for picnics, potlucks, or quick meals on busy days.
Reviews and Rating
- Rating: 5 stars
- Review Count: 4
Tips for Success
- Ensure the beans and corn are well-drained to prevent the salad from becoming too watery.
- Adjust the spiciness by adding more or less chili powder and jalapeno slices according to your taste preferences.
- Make it ahead of time and refrigerate for a few hours to allow the flavors to deepen before serving.
This BBQ Bean Salad recipe not only satisfies your craving for a quick, flavorful dish but also provides a nutritious boost with its high fiber and protein content. It’s a versatile recipe that can easily become a staple for your outdoor gatherings or as a speedy weekday meal solution. Enjoy the burst of flavors and textures in every bite!
