Barbeque Bean Salad


3 15 oz cans pinto beans, drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 medium onion, chopped
2 cups tortilla chips, coarsely crushed, divided


1/4 cup cider vinegar
1/4 cup vegetable oil
1/4 cup ketchup
1/4 cup packed brown sugar
1 tablespoon Dijon mustard
1 TBSP chili powder
1 tsp ground cumin
1 tsp salt
1/4 tsp pepper
1/4 tsp hot pepper sauce


Mix Drained beans, corn, peppers, and onion. For dressing, in a saucepan, combine the vinegar, oil, ketchup, brown sugar and mustard, Worcestershire sauce, chili powder, cumin, salt, pepper and hot pepper sauce. Bring to a boil. Reduce heat and simmer for 10 minutes. Cool slightly. Just before serving, stir in dressing and half of the chips. Sprinkle with remaining chips.