• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Barbecued Bean Salad

  • Recipe Submitted by on

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


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

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