Side Pannel
Barbecued Bean Salad
Barbecued Bean Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Salads, Main Dish
Ingredients List
- 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
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 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
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
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