Barbeque Bean Salad

1 pound dry pinto beans
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

Dressing:
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 tablespoon Worcestershire sauce
2 teaspoons chili powder
3/4 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce 

Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid.

Add water to cover beans by 2 inches. Bring to a boil. Reduce heat; cover and simmer 1 to 1 to 1 1/2 hours or until tender. Rinse, drain and set aside.

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; cover and simmer for 10 minutes. Cool slightly.

In a large salad bowl, combine the beans, corn, peppers and onion.

Just before serving, stir in dressing and half of the chips.

Sprinkle with remaining chips.

Yield: 14-16 servings