Title: Barbecued Bean Salad
Categories: Vegetarian Salad Entree Bean
Yield: 4 Servings

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

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

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