Recipe for Boston Bean Salad Recipe


1 15 oz can navy beans,
1 drained and rinsed
1 15 oz can red beans, drained
1 and rinsed
1 15 oz can black beans,
1 drained and rinsed
2 stalks celery, sliced (about
1 cup)
1/2 cup thinly sliced green onion
1/2 cup vinegar [or more]
1/4 cup molasses
1 tablespoon dijon-style mustard
1/4 teaspoon pepper
2 cup 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.


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