Hot German Bean Salad



INGREDIENTS:

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

DIRECTIONS:

1. In a large skillet, add white grape juice and heat
over medium-high heat. Stir fry carrots, onion, and
celery for 2 minutes. Remove from heat.
  
2. In a small bowl, stir together water, vinegar, sugar,
cornstarch, and bouillon cube, crumbling cube as much
as possible.
  
3. Add mixture to skillet. Cook and stir over medium-high
heat 1 to 2 minutes, or until mixture is thickened and
bubbly.
  
4. 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.
  
5. May be served hot or cold.



Hot German Bean Salad