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  Recipe Home » Vegetarian » Barbecued Bean Salad
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  Barbecued Bean Salad
  Category: Vegetarian
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 308
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
Instructions:
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
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