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

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