Hot German Bean Salad Recipe
Ingredients
| Carrot | 1 Medium | |
| Red onion | 1/2 Small | |
| Nonstick spray coating | ||
| Celery - 1 stalk, sliced | ||
| Vinegar | 1/4 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| Instant beef bouillon granules - 1 teaspoon | ||
| Celery seed | 1/4 Teaspoon | |
| Black beans - one 15-ounce can, rinsed and drained | ||
| Red kidney beans - one 8-ounce can, rinsed and drained | ||
| Chicken - 1 cup, cooked and chopped | ||
Directions
GETTING READY
1. Prepare carrot and onion by chopping them.
MAKING
2. Take a cold large skillet and spray with nonstick coating.
3. Heat skillet over medium heat, stir-fry chopped carrot, chopped onion and sliced celery for 2 minutes and remove from heat.
4. In a small bowl stir together 1/2 cup water, the vinegar, sugar, cornstarch, beef bouillon granules and celery seed and add to the skillet.
5. Place skillet at medium-high heat and cook stirring for 1 to 2 minutes until mixture is thickened and bubbly.
6. Further stir in black beans, kidney beans and cooked chicken and cook for 2 to 3 minutes more until heated through, stirring occasionally.
SERVING
7. Remove to a serving platter, garnish with freshly sliced onion rings and serve warm or cold.
1. Prepare carrot and onion by chopping them.
MAKING
2. Take a cold large skillet and spray with nonstick coating.
3. Heat skillet over medium heat, stir-fry chopped carrot, chopped onion and sliced celery for 2 minutes and remove from heat.
4. In a small bowl stir together 1/2 cup water, the vinegar, sugar, cornstarch, beef bouillon granules and celery seed and add to the skillet.
5. Place skillet at medium-high heat and cook stirring for 1 to 2 minutes until mixture is thickened and bubbly.
6. Further stir in black beans, kidney beans and cooked chicken and cook for 2 to 3 minutes more until heated through, stirring occasionally.
SERVING
7. Remove to a serving platter, garnish with freshly sliced onion rings and serve warm or cold.
Chef
