Barbecued Bean Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Canola oil,
1/4 cup: Onion, finely chopped
1: Pepper, jalapeno, seeded and very finely chopped
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
Salt and pepper to taste,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp