Hot German Bean Salad
Hot German Bean Salad recipe
Yield
6 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup | white grape juice | * |
| 2 | medium |
carrots
chopped |
|
| ½ | medium |
red onion
chopped |
|
| 2 |
celery stalks
chopped |
|
|
| ½ | cup | water |
|
| ⅓ | cup | vinegar |
|
| 1 | tablespoon | sugar |
|
| 1 | tablespoon | cornstarch |
|
| 1 | vegetable stock cubes |
*
|
|
| 2 | cups | black beans |
|
| 1 | cup |
red kidney beans
canned |
|
| 1 | red onion |
|
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Directions
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 to 3 minutes, stirring occasionally, until mixture is heated through.
Garnish with sliced red onions, if desired.
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