Hot German Bean Salad

• 1/4 cup white grape juice
• 2 medium carrots chopped
• 1/2 medium red onion chopped
• 2 each celery stalks chopped
• 1/2 cup water
• 13 cup vinegar
• 1 tablespoon sugar
• 1 tablespoon cornstarch
• 1 each vegetable stock cubes
• 2 cups black beans
• 1 cup red kidney beans canned
• 1 each red onion

1. In a large skillet, add white grape juice and heat over medium-high heat.
2. Stir fry carrots, onion, and celery for two minutes.
3. Remove from heat.
4. In a small bowl, stir together water, vinegar, sugar, cornstarch, and bouillon cube, crumbling cube as much as possible.
5. Add mixture to skillet.
6. Cook and stir over medium-high heat 1 to 2 minutes, or until mixture is thickened and bubbly.
7. Stir in black and kidney beans.
8. Cook additional 2 to 3 minutes, stirring occasionally, until mixture is heated through.
9. Garnish with sliced red onions, if desired.

white grape juice, carrots, red onion, celery, water, vinegar, sugar, cornstarch, vegetable stock cubes, black beans, red kidney beans, red onion

Taken from recipeland.com/recipe/v/hot-german-bean-salad-41416 (may not work)