Boston Bean Salad
21
21
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.
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?
