Barbecued Bean Salad Recipe




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

A Recipe for
Barbecued Bean Salad

 

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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.




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Barbecued Bean Salad

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Job 34:3






Barbecued Bean Salad 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

Serves: 4

 

 

 

 

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Barbecued Bean Salad Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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