Barbecued bean salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Canola oil |
| ¼ | cup | Onion; finely chopped |
| 1 | Pepper, jalapeno; seeded and very finely chopped | |
| 1 | Garlic clove; finely chopped | |
| ¼ | cup | Maple syrup |
| 2 | tablespoons | Tomato paste |
| 1 | tablespoon | Mustard, creole or whole grain |
| 1 | teaspoon | Chili powder |
| ½ | teaspoon | Worcestershire sauce, vegetarian |
| ⅔ | cup | Vinegar, cider |
| 2 | tablespoons | Vegetable stock |
| 2 | cans | 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 ⅓ c vinegar.
Simmer, stirring often, for about 15 minutes, or until thickened. Let cool. Stir in the remaining ⅓ 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