Hot 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, heat grape juice over medium-high heat.
2. Stir fry carrots, onions and celery for two minutes.
3. Remove from heat.
4. In a small bowl, stir together water, vinegar, sugar, cornstarch, and boullion, crumbling the cube as much as possible.
5. Add mixture to skillet.
6. Cook and stir over medium-high heat 1 to 2 minutes, or until mixture is thickened and bubbly.
7. Stir in beans
8. Cook additional 2–3 minutes, stirring occasionally, until mixture is heated through.
9. Garnish with sliced red onions, if desired.

May be served hot or cold.