Recipe for Barbecued Bean Salad 
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Yield:
4
Ingredients:
Amount Ingredient
2 tbl Canola oil
1/4 cup Onion, finely chopped
1 x Pepper, jalapeno, seeded
And very finely chopped
1 x Garlic clove, finely chopped
1/4 cup Maple syrup
2 tbl Tomato paste
1 tbl Mustard, creole or whole
Grain
1 tsp Chili powder
1/2 tsp Worcestershire sauce,
Vegetarian
2/3 cup Vinegar, cider
2 tbl Vegetable stock
2 can Navy beans, (15 oz ea)
Drained and rinsed
1 sm Cucumber, finely diced
2 x Scallions, trimmed and
Chopped
Instructions:
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 vinega
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.

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