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.
