This salad has the perfect mix of sweet and spice. Serve with tortilla chips as a fresh salsa, or enjoy it as a simple side dish!
Tangy Bean Salad
Bring this dish along to a potluck or a picnic, and have the recipe handy to share!
Ingredients
- 1 pound Zebra or Painted Lady beans, cooked, drained and cooled
Dressing:
- 1/4 cup each of olive oil, cider vinegar, and ketchup
- 1 TBSP Worcestershire sauce
- 2 TBSP brown sugar
- 1 tsp each of chili powder, cumin, and salt
- 1/4 tsp black pepper
- 1/4 tsp hot pepper sauce
- 1-1/2 TBSP dijon mustard
Salad:
- 2 bell peppers, chopped (assorted colors)
- 1 onion, chopped fine
- 1 can whole kernel corn (can use frozen corn)
Topping:
- 1 cup crushed corn or tortilla chips
Instructions
- When cooking beans, cook just until tender, but not falling apart.
- While the beans are cooking, make dressing by combining all dressing ingredients except for the mustard in a small non-aluminum saucepan. Bring to boil, turn to low heat, and simmer, stirring occasionally, for 10 minutes. Remove from heat and stir in mustard, whisking until smooth. Refrigerate dressing.
- While the beans and dressing are cooking chop vegetables. Combine peppers, onion, corn and cooled beans in large bowl. Refrigerate until serving.
- Just before serving, add half the crumbled chips and the dressing to the salad and stir well. Sprinkle remaining chips over top.