Barbecued Bean Salad

Salad:

	1 package (16 oz.) dry pinto beans, rinsed
	1 medium onion, chopped
	1 medium green pepper, diced
	1 medium sweet red pepper, diced
	1 can whole kernel corn, drained

Dressing:

	1/4 cup ketchup
	1/4 cup cider vinegar
	1/4 cup olive oil
	3 T. brown sugar
	1 T. Worcestershire sauce
	1 T. chili powder
	5 tsp. Dijon mustard
	1 tsp. ground cumin
	1 tsp. salt
	1/4 tsp. pepper

In a large kettle, cover beans with water; bring to a boil. Boil for 2 minutes. Remove from the heat and let stand 1 hour. Drain and rinse beans; return to the kettle. Cover with water again and bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Drain and rinse beans; place in a large bowl and cool to room temperature. Add the onion, peppers and corn; toss. In a saucepan, combine all dressing ingredients; simmer for 10 minutes. Pour over vegetables and mix well. Cover and chill.

YIELD: 16-20 servings

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