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    Boston Bean Salad


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: Dawnzhere****Better Homes And Gardens, July 1994

    List of Ingredients




    15 oz. can navy beans, rinsed and drained
    15 oz. can red beans, rinsed and drained
    15 oz. can black beans, rinsed and drained
    2 stalks celery, sliced (1 cup)
    1/2 cup thinly sliced green onion
    1/2 cup vinegar
    1/4 cup molasses
    1/4 cup salad oil
    1 Tbs. Dijon-style mustard
    1/4 tsp. pepper
    Lettuce leaves
    2 cups torn curly endive
    2 slices bacon, crisp-cooked, drained and crumbled
    Green onion strips, optional

    Recipe



    In a large bowl combine beans, celery and green onion. For dressing, in a screw-top jar combine vinegar, molasses, oil, mustard and pepper. Cover and shake well to mix. Pour dressing over bean mixture; stir to coat. Cover and chill for 4 to 24 hours, stirring occasionally.

    To serve, line a salad bowl or platter with lettuce leaves. Stir curly endive and bacon into bean mixture. Using a slotted spoon, transfer bean mixture to the salad bowl. If desired, garnish with green onion strips.

    Notes:
    Even baked bean traditionalists will go for this cool twist on classic baked beans.
 

 

 

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