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Boston Bean Salad

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Submitted by boomboom

YIELD

1 servings

PREP

30 min

COOK

?

READY

30 min

Ingredients

15 433.5
OUNCES ML/G NAVY BEANS
canned, drained, rinsed
15 433.5
OUNCES ML/G KIDNEY BEANS, CANNED
canned, drained, rinsed *
15 433.5
OUNCES ML/G BLACK BEANS
canned, drained, rinsed
2 2
EACH EACH CELERY STALKS
sliced
½ 118
CUP ML SCALLIONS, SPRING OR GREEN ONIONS
thinly sliced
½ 118
CUP ML VINEGAR
or more
¼ 59
CUP ML MOLASSES
1 15
TABLESPOON ML DIJON MUSTARD
¼ 1.3
TEASPOON ML BLACK PEPPER
2 473
CUPS ML 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 Arrow up button

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Nutrition Facts

Serving Size 1194g (42.1 oz)
Amount per Serving
Calories 1269 3% 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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