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Boston Bean Salad




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




1 15-ounce can navy beans, rinsed and drained
1 15-ounce can red beans, rinsed and drained
1 15-ounce 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 tablespoon Dijon-style mustard
1/4 teaspoon pepper
2 cups torn curly endive
2 slices bacon, crisp-cooked, drained, and crumbled



Recipe



1. Combine beans, celery, and green onion in a large bowl or container.
2. For dressing, combine vinegar, molassses, oil, mustard, and pepper in a screw-top jar. Cover and shake well to mix. Pour dressing over bean mixture; stir to coat. Cover and chill for 4 to 24 hours, stirring occasionally. Place endive and bacon in separate self-sealing plastic bags, seal. Transport bean mixture, endive, and bacon in an insulated cooler with ice packs.
3. To serve, stir curly endive and bacon into bean mixture. Using a slotted spoon, transfer bean mixture to a salad bowl. Makes 10 to 12 side-dish servings.