Hot German Bean Salad

Recipe Ingredients

1/4 cup	59ml	White grape juice
2 cups	220g / 7.8oz	Carrots - chopped (medium)
1/2 cup	31g / 1.1oz	Red onion - chopped (medium)
2		Celery - sliced
1/2 cup	80g / 2.8oz	Water - or liquid from beans
1/3 cup	78ml	Vinegar
1 tablespoon	15ml	Sugar
1 tablespoon	15ml	Cornstarch
1		Vegetable bouillon cube
2 cups	320g / 11oz	Black beans - canned
1 cup	160g / 5.6oz	Red kidney beans - canned
1		Red onion - optional

Recipe Instructions

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.

Source:
Judy Howle

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