Boston Bean Salad
Yield
1 servingsPrep
30 minCook
?Ready
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
navy beans
canned, drained, rinsed |
|
| 433.5 | ml/g |
kidney beans, canned
canned, drained, rinsed |
*
|
| 433.5 | ml/g |
black beans
canned, drained, rinsed |
|
| 2 | each |
celery stalks
sliced |
|
| 118 | ml |
scallions, spring or green onions
thinly sliced |
|
| 118 | ml |
vinegar
or more |
|
| 59 | ml |
molasses
|
|
| 15 | ml |
dijon mustard
|
|
| 1.3 | ml |
black pepper
|
|
| 473 | 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.
