Title: Barbecued bean salad
 Categories: Vegetarian, Vegan, Salads, Main dish
      Yield: 4 Servings
 
      2 tb Canola oil
    1/4 c  Onion; finely chopped
      1    Pepper, jalapeno; seeded
           -and very finely chopped
      1    Garlic clove; finely chopped
    1/4 c  Maple syrup
      2 tb Tomato paste
      1 tb Mustard, creole or whole
           -grain
      1 ts Chili powder
    1/2 ts Worcestershire sauce,
           -vegetarian
    2/3 c  Vinegar, cider
      2 tb Vegetable stock
      2 cn Navy beans (15 oz ea);
           -drained and rinsed
      1 sm Cucumber; finely diced
      2    Scallions; trimmed and
           -chopped
           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