Boston Bean Salad
Beans, celery, and green onion with a dressing consisting of vinegar, molasses, mustard and pepper.
One 15-oz can navy beans, drained and rinsed
One 15-oz can red beans, drained and rinsed
One 15-oz can black beans, drained and rinsed
1 cup sliced celery
1/2 cup thinly sliced green onion
1/2 cup vinegar
1/4 cup molasses
1 tablespoon Dijon-style mustard
1/4 teaspoon black pepper
2 cups torn curly endive
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.
Recipe makes 6 servings.
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