* Exported from MasterCook * BARBECUED BEAN SALAD Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Vegetarian Salads Main dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 t 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 - - - - - - - - - - - - - - - - - -