Ingredients
1 package (16 ounces) dried pinto beans, rinsed1 medium onion, chopped1 medium green pepper, diced1 medium sweet red pepper, diced1 can (15-1/4 ounces) whole kernel corn, drainedDRESSING:1/4 cup ketchup1/4 cup cider vinegar1/4 cup olive oil3 tablespoons brown sugar1 tablespoon Worcestershire sauce1 tablespoon chili powder5 teaspoons Dijon mustard1 teaspoon ground cumin1 teaspoon salt1/4 teaspoon pepper
Preparation
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.
