HOT Bean Salad

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  1. 1/4 c White grape juice
  2. 2 md carrots -- chopped
  3. 1/2 md red onion -- chopped
  4. 2 Stalks celery -- sliced
  5. 1/2 c water, or liquid from beans
  6. 1/3 c vinegar
  7. 1 tb Sugar
  8. 1 tb cornstarch
  9. 1 Vegetable Bouillon cube
  10. 2 c black beans, canned
  11. 1 c red kidney beans, canned
  12. 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.