Barbecued Bean Salad

Ingredients

2 tbsp canola oil 1/4 cup onion, finely chopped 1 pepper, jalapeno, seeded and very finely ch 1 garlic clove, finely chopped 1/4 cup maple syrup 2 tbsp tomato paste 1 tbsp mustard, creole or whole grain 1 tsp chili powder 1/2 tsp worcestershire sauce, vegetarian 2/3 cup vinegar, cider 2 tbsp vegetable stock 2 can navy beans (15 oz ea), drained and rinsed 1 small cucumber, finely diced 2 scallions, trimmed and chopped 1 salt and pepper to taste

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Preparation
 
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

 

 
Servings: 4

 

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