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Tangy Bean Salad

Bring this dish along to a potluck or a picnic, and have the recipe handy to share!
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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.