Boston bean salad <t>
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 15 oz can navy beans, | |
| Drained and rinsed | ||
| 1 | 15 oz can red beans, drained | |
| And rinsed | ||
| 1 | 15 oz can black beans, | |
| Drained and rinsed | ||
| 2 | Stalks celery, sliced (about | |
| 1 | Cup) | |
| ½ | cup | Thinly sliced green onion |
| ½ | cup | Vinegar [or more] |
| ¼ | cup | Molasses |
| 1 | tablespoon | Dijon-style mustard |
| ¼ | teaspoon | Pepper |
| 2 | cups | Torn curly endive |
Directions
In a large bowl, combine beans, celery, and green onion. For dressing, combine vinegar, molasses, mustard and pepper, and mix well. Pour over bean mixture, stir to coat. Cover and chill for 4 to 24 hours (the longer the better!), stirring occasionally. Just before serving, stir in endive.
Enjoy!
From: kjb2@... (Kathy Brese). Fatfree Digest [Volume 9 Issue 32] July 23, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV
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