1 (16 oz.) pkg. pinto beans
1/4 c. cider vinegar
1/4 c. olive oil
1 tbsp. Worcestershire sauce
1 tbsp. chili powder
1 tsp. ground cumin
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. red pepper sauce
1 1/2 tbsp. Dijon style mustard
1 med. red bell pepper, diced
1 med. green bell pepper, diced
1 med. white onion, minced
1 (11 oz.) can whole kernel corn, drained
6 oz. corn tortilla chips, crumbled, divided

Rinse beans, pick over to remove any grit. Put in large pot with lid. Add water to cover by at least 2 inches and let stand 1 hour. Drain and rinse beans, return to pot, fill with fresh water to cover by at least 2 inches and bring to boil. Reduce heat slightly and simmer 1 - 1 1/2 hours until tender, but not falling apart. Drain, rinse under cold running water to stop cooking and drain well again.

To make dressing: In 1 quart non-aluminum saucepan combine vinegar, olive oil, Worcestershire sauce, chili powder, cumin, salt, pepper and red pepper sauce. Bring to boil, reduce heat to low and simmer 10 minutes. Remove from heat. Whisk in mustard and set aside.