No Bake Baked Bean Salad
An easy and delicious cold salad that tastes like slow cooked baked beans without the baking!
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
Don't add tortilla chips until ready to serve. Store any leftovers, covered in the refrigerator for up to 2 days.
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https://www.redcottagechronicles.com/recipe/mains-and-sides/baked-bean-salad/