1 (3lb.) can pinto beans, drained & rinsed
1 (15oz.) can whole kernel corn, drained
1 sweet red pepper, chopped
1 sweet green peppers, chopped
1 medium onion, chopped
1/4 C. cider vinegar
1/4 C. ketchup
1/4 C. olive oil
1/4 C. packed brown sugar
1 T. Dijon mustard
1 T. Worcestershire sauce
2 tsp. chili powder
3/4 tsp. ground cumin
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. hot pepper sauce
1 clove garlic, crushed

Place beans, corn, peppers & onion in a large salad bowl. In a saucepan, combine remaining ingredients & bring to a boil. Reduce heat, cover& simmer for 10 minutes. Cool slightly and pour over bean mixture. Toss to coat. Serve at room temperature.