Hot German Bean Salad

By dashy_65

Ingredients

• 1 medium, carrot, chopped
• 1/2 small red onion, chopped
• 1 stalk celery, sliced
• 1/2 c. water
• 1/4 c. vinegar
• 1 T. sugar
• 1 T. cornstarch
• 1 t. instant beef bouillon granuales
• 1/4 t. celery seed
• 1 15oz can black beans, rinsed and drained
• 1 8 oz can red kidney beans, drained
• 1 5 oz can chunk-style chicken
• 4 large lettuce leaves
• 1 red onion, cut in half and sliced (optional)

Details

Servings 4

Preparation

Step 1

Spray skillet with Pam. In hot skillet stir-fry carrot, onion, and celery for 2 minutes. Remove from heat.

In small bowl, stir together water, vinegar, sugar, cornstarch, beef bouillon and celery seed. Add to skillet. Cook and stir over medium high heat 1 to 2 minutes or till mixture is thickened and bubbly.

Stir in beans and chicken. Cook 2 to 3 minutes or till heated through, stirring occasionally.

Meanwhile, arrange lettuce leaves on individual serving plates. Serve bean mixture atop. Garnish with red onion.

234 cal, 4g fiber, 34g carb, 484mg sodium, 11g fiber