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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegetarian Vegetarian, Vegan, Salads, Main dish 4 Servings

INGREDIENTS

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

INSTRUCTIONS

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

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