Barbecued Bean Salad



	Barbecued Bean Salad main dish, salads, vegetarian 2 tablespoon canola oil 1/4 cup onion; finely chopped 1 pepper, jalapeno; seeded and very finely ch 1 garlic clove; finely chopped 1/4 cup maple syrup 2 tablespoon tomato paste 1 tablespoon mustard, creole or whole grain 1 teaspoon chili powder 1/2 teaspoon worcestershire sauce, vegetarian 2/3 cup vinegar, cider 2 tablespoon vegetable stock 2 can navy beans (15 oz ea); drained and rinsed 1 small cucumber; finely diced 2 scallions; trimmed and chopped 1 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