Boston Bean Salad
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can navy beans, drained and rinsed
1 (15-ounce) can red beans, drained and rinsed
2 stalks celery , sliced (about 1 cup)
1/2 cup thinly sliced green onion
1/2 cup vinegar
1/4 cup molasses
1 tablespoon Dijon-style mustard
1/4 teaspoon pepper
2 cups torn curly endive
1. In a large bowl, combine black beans, navy beans, red beans, celery, and green onion.
2. Dressing: Combine vinegar, molasses, mustard, and pepper; mix well.
3. Pour dressing over bean mixture, stir to coat. Cover and chill for 4 to 24 hours (the longer the better!), stirring occasionally.
4. Just before serving, toss in endive.