Barbecued Bean Salad

Title:
Barbecued Bean Salad

Yield:
4 Servings

Categories:
Vegetarian,
Vegan,
Salads,
Main
Dishes




Ingredients:





     2 tb Canola oil


   1/4 c  Onion; finely chopped


     1    Pepper, jalapeno; seeded


          -and very finely chopped


     1    Garlic clove; finely chopped


   1/4 c  Maple syrup


     2 tb Tomato paste


     1 tb Mustard, creole or whole


          -grain


     1 ts Chili powder


   1/2 ts Worcestershire sauce,


          -vegetarian


   2/3 c  Vinegar, cider


     2 tb Vegetable stock


     2 cn Navy beans (15 oz ea);


          -drained and rinsed


     1 sm Cucumber; finely diced


     2    Scallions; trimmed and


          -chopped


          Salt and pepper to taste






  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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini