Hot German Bean Salad

Servings: 6
Ingredients:

1/4 c  White Grape Juice
2 md Carrots; chopped
1/2 md Red onion; chopped
2    Stalks celery; sliced
1/2 c  Water, or liquid from beans
1/3 c  Vinegar
1 tb Sugar
1 tb Cornstarch
1    Vegetable Bouillon cube
2 c  Black beans, canned
1 c  Red kidney beans, canned
1    Red onion, optional

In a large skillet, add white grape juice and heat over medium-high heat.
Stir fry carrots, onion, and celery for two minutes. Remove from heat.

In a small bowl, stir together water, vinegar, sugar, cornstarch, and
bouillon cube, crumbling cube as much as possible.

Add mixture to skillet. Cook and stir over medium-high heat 1 to 2
minutes, or until mixture is thickened and bubbly.

Stir in black and kidney beans. Cook additional 2-3 minutes, stirring
occasionally, until mixture is heated through. Garnish with sliced red
onions, if desired.

May be served hot or cold.

One serving of 2/3 C = 2 bread exchanges; 164 cal; 33 gm carb; 6 gm
protein; trace fat, 304 mg sodium, 0 mg cholesterol. (Sodium may be reduced
by cooking dry beans instead of using canned, using no added salt)

A.BROADDUS [Alice in Hou] at 20:08 EDT

—–