HOT Bean Salad

Ingredients

 * 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

Directions
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.