Recipe - Barbecued Bean Salad

2 tablespoon Canola oil
One fourth cup Onion; finely chopped
1 Pepper, jalapeno; seeded
and very finely chopped
1 Garlic clove; finely chopped
One fourth cup Maple syrup
2 tablespoon Tomato paste
1 tablespoon Mustard, creole or whole
grain
1 teaspoon Chili powder
One half teaspoon Worcestershire sauce,
vegetarian
2/3 cup Vinegar, cider
2 tablespoon Vegetable stock
2 cn Navy beans (15 ounce ea);
drained and rinsed
1 small Cucumber; finely minced
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 cup 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, JulyAug 1993/MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini