About: HOT Bean Salad

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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.

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rdfs:label	HOT Bean Salad
rdfs:comment	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.
dcterms:subject	Recipes that need photos Black bean Recipes Red onion Recipes Kidney bean Recipes Grape juice Recipes Latvian Recipes Red kidney bean Recipes Latvian Salads
abstract	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.

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