Boston Bean Salad
17
17
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.