Boston Bean Salad
Submitted by boomboom
A three-bean salad dressed in tangy molasses-mustard vinaigrette with celery, green onion, and torn curly endive. No-cook, make-ahead, and gets better the longer it marinates. Bring this to the cookout.
YIELD
1 servingsPREP
30 minCOOK
20 minREADY
30 minThis salad takes the flavors of Boston baked beans and flips them into something cool, tangy, and refreshing.
Navy beans, kidney beans, and black beans get tossed with sliced celery and green onion, then dressed in a punchy vinaigrette built on vinegar, molasses, Dijon mustard, and black pepper.
The longer it sits in the fridge, the better it gets. Four hours minimum, up to 24 if you’ve got the patience. The beans soak up that sweet-tangy dressing and the flavors just keep deepening.
Right before serving, torn curly endive gets folded in for a peppery, slightly bitter crunch that cuts through all that rich sweetness.
No cooking required. Open three cans, whisk a dressing, and let the fridge do the work.
Variations
- Southern Style: Add diced red bell pepper and a splash of hot sauce to the dressing.
- Protein Boost: Toss in diced smoked turkey or crumbled bacon right before serving.
Pro Tips
- Rinse the canned beans thoroughly. That starchy canning liquid will cloud the dressing and make it gummy.
- Add the endive at the very last minute. It wilts fast once it hits the dressing.
- The longer the better on the marination. A full 24 hours in the fridge gives you the most developed flavor.
Ingredients
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.
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