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Hot German Bean Salad

salad.queen's picture
Ingredients
  Carrot 1 Medium
  Red onion 1⁄2 Small
  Nonstick spray coating 1
  Celery stalk 1 , sliced
  Celery 1 , sliced
  Vinegar 1⁄4 Cup (4 tbs)
  Sugar 1 Tablespoon
  Cornstarch 1 Tablespoon
  Bouillon 1 Teaspoon
  Instant beef bouillon granules 1 Teaspoon
  Celery seed 1⁄4 Teaspoon
  Canned black beans 15 Ounce, drained, rinsed (1 Can)
  Canned black beans 15 Ounce, rinsed and drained (1 Can)
  Canned red kidney beans 8 Ounce, drained, rinsed (1 Can)
  Canned red kidney beans 8 Ounce, rinsed and drained (1 Can)
  Chicken 1 Cup (16 tbs), chopped
  Chicken 1 Cup (16 tbs), cooked, 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Course: 
Side Dish
Method: 
Saute
Dish: 
Salad
Ingredient: 
Bean
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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