Barbecued Bean Salad

Like baked beans, only better! A terrific accompaniment to your next barbecue or picnic.


2 tablespoons olive oil, separated
1/3 cup onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 clove garlic, chopped
2 tablespoons tomato paste
1 tablespoon mustard
2 teaspoons chili powder
1/2 teaspoon Worcestershire sauce
2/3 cup apple cider vinegar, separated
1 (15-ounce) can small red kidney beans, rinsed and drained
1 (15-ounce) can Great Northern or navy beans, rinsed and drained
1 cup cucumber, peeled and diced
3 scallions, trimmed and chopped
salt and pepper to taste


In a medium skillet, heat 1 tablespoon olive oil. Add onions, jalapeno and garlic. Sauté until onions are softened but not browned. Stir in honey, tomato paste, mustard, chili powder, Worcestershire sauce and 1/3 cup apple cider vinegar. Simmer about 5 minutes stirring often. Remove from heat and cool. Once cooled, stir in remaining 1 tablespoon olive oil and 1/3 cup cider vinegar.

In a bowl, combine beans, diced cucumber and scallions. Pour sauce over salad and toss. Season with salt and pepper. Refrigerate until ready to serve. Can be served at room temperature.

Serves: 4-6

golden blossom honey product