Barbecued bean salad
Yield: 4 Servings
Ingredients:
- 2 tb Canola oil
- 1/4 c Onion; finely chopped
- 1 Pepper jalapeno; seeded -and very finely chopped
- 1 Garlic clove; finely chopped
- 1/4 c Maple syrup
- 2 tb Tomato paste
- 1 tb Mustard creole or whole -grain
- 1 ts Chili powder
- 1/2 ts Worcestershire sauce -vegetarian
- 2/3 c Vinegar cider
- 2 tb Vegetable stock
- 2 cn Navy beans (15 oz ea); -drained and rinsed
- 1 sm Cucumber; finely diced
- 2 Scallions; trimmed and
Instructions:
-chopped Salt and pepper to taste In a heavy saucepan heat 1 tablespoon oil over medium heat. Add onions jalapenos and garlic and saute for about 2 minutes or until softened by not browned. Stir in maple syrup tomato paste mustard chili powder Worcestershire sauce and 1/3 c vinegar. Simmer stirring often for about 15 minutes or until thickened. Let cool. Stir in the remaining 1/3 cup vinegar 1 T oil and vegetable stock. In a large bowl combine beans cucumbers and scallions. Pour the vinegar mixture over and toss until all ingredients are coated. Season with salt and pepper. Serves 4 as a main dish; 6 as a side dish. Per serving: 259 cal; 12 g protein; 5 g fat; 44 g carb; 229 mg sod; 0 mg chol Adapted from a recipe in Eating Well July-Aug 1993/MM by DEEANNE
