BOSTON BEAN SALAD

Serving Size : 1   
Categories : Digest July
Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 15 oz can navy beans [420 g] Drained and rinsed
1 15 oz can red beans -- drained [420 g] And rinsed
1 15 oz can black beans [420 g] Drained and rinsed
2 Stalks celery -- sliced (about 1 Cup) [112 g]
1/2 cup Thinly sliced green onion [90 g]
1/2 cup Vinegar [or more] [125 ml]
1/4 cup Molasses [84 g]
1 tablespoon Dijon-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.
Enjoy!