No Bake Baked Bean Salad
This delicious baked bean salad will be a huge hit at your next get together! It has all the flavour of slow cooked baked beans but no baking is required! It’s a wholesome delicious dish ready in about 3o minutes, perfect for any occasion.
No matter what the season having a delicious salad that feeds a crowd is a must in every recipe box. While I usually serve this as a side dish at barbecue’s and summer potlucks, it also makes a hearty main dish when served over rice or mashed potatoes.
This no fuss salad may have a longish list of ingredients, but most are simple spices and condiments you probably already have in your pantry and refrigerator. The “dressing” comes together in about 10 minutes and then it’s tossed with a blend of pinto beans, bell peppers, onions and corn. Just before serving add the crushed tortilla’s for a delicious crunch.
Serve it along side a do-it-yourself baked potato bar and Buffalo wing sauce burgers and you will be the talk of the town!
Ingredients You Will Need
- canned pinto beans
- cider vinegar
- vegetable oil
- ketchup
- brown sugar
- Dijon mustard and Worcestershire sauce
- chili powder, cumin, salt and pepper
- can of niblet corn or frozen corn that has been thawed
- bell pepper (any colour will do)
- onion
- tortilla chips
Step by Step Instructions With Photos
Add brown sugar, spices, oil, vinegar, ketchup, mustard and Worcestershire sauce to a saucepan. Bring to boil, then reduce heat and simmer for 10 minutes, covered. Stir occasionally. Remove from heat and cool slightly.
While sauce is simmering, add pinto beans, bell peppers, onion and corn to large serving bowl. Toss until well combined. When sauce is done cooking and cooling, pour over bean mixture and toss well to coat. Refrigerate until ready to use. When ready to serve, toss in half of the crushed tortilla chips and stir to combine, then sprinkle remaining chips on top. Garnish with parsley sprig.
And there you have it! A delicious barbecue baked bean salad ready in under 30 minutes (if you’re a fast chopper, maybe even 20 minutes!)! Now just sit back and wait for the compliments and recipe requests!
It serves 14-16 people for side dish size and 8 people for a main dish when served over rice or mashed potatoes.
No Bake Baked Bean Salad
Equipment
- 1 small sauce pan
- 1 large serving bowl
Ingredients
- 2 cans pinto beans, (19 ounce cans)
- ¼ cup cider vinegar
- ¼ cup vegetable oil
- ¼ cup ketchup
- ¼ cup brown sugar, lightly packed
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 teaspoons chili powder
- ¾ teaspoon cumin powder
- 1 teaspoon salt
- ¼ teaspoon ground pepper
- 19 ounce can kernel corn, drained (or 1 cup frozen, thawed)
- 1 medium green bell pepper, chopped
- 1 medium sweet red bell pepper, chopped
- 1 medium onion, chopped
- 2 cups tortilla chips, coursely crushed
Instructions
- In a small saucepan combine vinegar, oil, ketchup, brown sugar, mustard, Worcestershire sauce, chili powder, cumin, salt and pepper. Bring to a boil. Cover and reduce heat to simmer for 10 minutes, stirring occasionally. Cool for about 10-1 minutes.
- While sauce is cooking, add pinto beans, chopped bell peppers, and chopped onion to a large serving bowl. Toss to combine, and refrigerate.
- Add cooled sauce to the bean mixture, stirring well to coat. Cover and return to refrigerator until ready to serve.
- Just before serving, remove from refrigerator and add half the crushed tortilla chips, toss to combine. Sprinkle remaining crushed tortilla on top. Garnish with parsley if you like!
Notes
