Barbecued bean salad Recipe

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Barbecued bean salad

Artist:	_	Yield:	4
Categories:	Barbecue, Entrees, Salads, Vegetarian	Rating:	0
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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

Procedures:

1	In a heavy saucepan heat 1 tablespoon oil over medium heat.
2	Add onions, jalapenos and garlic and saute for about 2 minutes, or until softened by not browned.
3	Stir in maple syrup, tomato paste, mustard, chili powder, worcestershire sauce and 1/3 c vinegar.
4	Simmer, stirring often, for about 15 minutes, or until thickened.
5	Let cool.
6	Stir in the remaining 1/3 cup vinegar, 1 t oil, and vegetable stock.
7	In a large bowl, combine beans, cucumbers and scallions.
8	Pour the vinegar mixture over and toss until all ingredients are coated.
9	Season with salt and pepper.
10	Serves 4 as a main dish; 6 as a side dish.
11	Per serving: 259 cal; 12 g protein; 5 g fat; 44 g carb; 229 mg sod; 0 mg chol