Boston Bean Saladsalads 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. Enjoy! From: kjb2@postoffice.mail.cornell.edu (Kathy Brese). Fatfree Digest [Volume 9 Issue 32] July 23, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV |
