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Rating: 5/5 (1 vote cast)

Meal Type: Lunch
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Barbecued Bean Salad

Recipe Tags: Salad Recipes

Date Added: December 03, 2009

Ingredients:

2 Tablespoons Canola Oil or vegetable oil
1/4 Cup Onion finely chopped
1 Unit Pepper jalapeno seeded and very finely chopped
1 Unit Clove Of Garlic finely chopped
1/4 Cup Maple Syrup (or to taste) (up to)
2 Tablespoons Tomato Paste 6 oz.can
1 Tablespoon Mustard creole or whole grain
1 Teaspoon Chili Powder or to taste
1/2 Teaspoon Worcestershire Sauce vegetarian
Cup Vinegar cider
2 Tablespoons Vegetable Stock (up to 2)
2 Cans Navy Beans drained and rinsed
1 Cucumber finely diced
2 Unit Scallions trimmed and chopped
1 Unit Pepper
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Directions:

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. Stir in the remaining 1/3 cup vinegar, 1 T oil, and vegetable stock.

6. In a large bowl, combine beans, cucumbers and scallions.

7. Pour the vinegar mixture over and toss until all ingredients are coated.

8. Season with salt and pepper. Serves 4 as a main dish; 6 as a side dish.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beans, Tomato, Sulfites, Malt, Spring Onion, Garlic, Mustard, Hot Pepper, Navy Beans, Cucumber, Vinegar, Onion allergies.
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