BOSTON BEAN SALAD

• 1 1 5 oz can navy beans,
• Drained and rinsed
• 1 1 5 oz can red beans, drained
• And rinsed
• 1 1 5 oz can black beans,
• Drained and rinsed
• 2 Stalks celery, sliced (about
• 1 Cup)
• 1 /2 c Thinly sliced green onion
• 1 /2 c Vinegar [or more]
• 1 /4 c Molasses
• 1 tb Dijon-style mustard
• 1 /4 ts Pepper
• 2 c 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