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BARBECUED BEAN SALAD
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Salads
Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t 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
-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
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