Boston Bean Salad

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)

1/2 cup Thinly sliced green onion

1/2 cup Vinegar [or more]

1/4 cup Molasses

1 tablespoon Dijon-style mustard

1/4 teaspoon Pepper

2 cups Torn curly endive

 

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.

 

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