Boston Bean Salad

Ingredients:
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
2 stalks celery, sliced (about 1 cup)
1/2 cup thinly sliced green onion
1/2 cup vinegar
1/4 cup molasses
1 tablespoon Dijon-style mustard
1/4 teaspoon pepper
2 cups torn curly endive

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.