| 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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