Boston Bean Salad

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Boston Bean Salad

 

1 15 oz. can navy beans, drained and rinsed

1 15 oz. can red beans, drained and rinsed

1 15 oz. can black beans, drained and rinsed

2 stalks celery, sliced

1/2 cup green onion, thinly sliced

1/2 cup vinegar or more

1/4 cup molasses

1 tablespoon style-style mustard

1/4 teaspoon 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.

 

 

A mother of 7, I need to lay down.

 

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