Barbecued Bean Salad
| Yield: | 4 Servings |
| Categories: | Vegetarian, Vegan, Main Dishes, Salads |
| 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 |
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