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  • Boston Bean Salad

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    Ingredients

    • 1 can Navy beans, (15 Oz)
    • 1 can Red beans, (15 Oz)
    • 1 can Black beans, (15 Oz)
    • 2 x Celery stalks, sliced (1 c.)
    • 1/2 c. Thinly sliced green onions
    • 1/2 c. Vinegar
    • 1/4 c. Molasses
    • 1/4 c. Salad oil
    • 1 Tbsp. Dijon-style mustard
    • 1/4 tsp Pepper Lettuce leaves
    • 2 c. Torn curly endive
    • 2 x Bacon slices, crisp-cooked, liquid removed and crumbled Green onion strips, (optional)

    Directions

    1. This picnic salad has a molasses vinaigrette dressing. Remember this salad for your next potluck. In a large bowl combine rinsed and liquid removed beans, celery, and green onions. For dressing, in a screw-top jar combine vinegar, molasses, oil, mustard, and pepper. Cover and shake well to mix. Pour dressing over bean mix; stir to coat. Cover and refrigeratefor 4 to 24 hrs, stirring occasionally. To serve, line a salad bowl or possibly platter with lettuce leaves. Stir curly endive and bacon into bean mix. Using a slotted spoon, transfer bean mix to the salad bowl. If you like, garnish with green onion strips.
    2. Makes 10 to 12 side-dish servings.
    3. with a bowl of soup. I added about 1 tsp. salt to the bean mix, put the greens into a salad bowl and spooned the beans on top of the salad.
    4. Delicious salad-would be good for a potluck, as suggested.

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