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Boston Bean Salad

 

17

Yield

1

servings

Prep

30

min

Cook

?

Ready

30

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

15 ounces navy beans
canned, drained, rinsed
15 ounces kidney beans, canned
canned, drained, rinsed
*
15 ounces black beans
canned, drained, rinsed
2 each celery stalks
sliced
½ cup scallions, spring or green onions
thinly sliced
½ cup vinegar
or more
¼ cup molasses
1 tablespoon dijon mustard
¼ teaspoon black pepper
*
2 cups belgian endive
curly, torn

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 1194g (42.1 oz)
Amount per Serving
Calories 12693% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2441mg 102%
Total Carbohydrate 82g 82%
Dietary Fiber 57g 227%
Sugars g
Protein 134g
Vitamin A 39% Vitamin C 31%
Calcium 60% Iron 118%
* based on a 2,000 calorie diet How is this calculated?

 

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