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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This Recipe for Barbecued Bean Salad is one of thousands in the Recipes-to-go Bean Cookbook.
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This is a recipe for Barbecued Bean Salad from the recipe cookbook of Recipes-to-go (Bean)
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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
Barbecued Bean Salad Recipe brought to you by Recipes To-Go