Hot German Bean Salad

Yields:	6 servings
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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.

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Fabulous recipe!! Just the right amount of spice-just delicious! I highly recommend this recipe.