Boston Bean Salad Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1: 15 oz can navy beans,
Drained and rinsed,
1: 15 oz can red beans, drained
And rinsed,
1: 15 oz can black beans,
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 tbsp: Dijon-style mustard,
1/4 tsp: Pepper,
2 cup: Torn curly endive,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp