Hot German Bean Salad

Serving Size : 6

• 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 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; 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)