Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 15 oz can navy beans -- rinsed and drained
1 15 oz can red beans -- rinsed and drained
1 15 oz can black beans -- rinsed and drained
2 stalks celery -- sliced
1/2 cup green onion -- thinly sliced
1/2 cup vinegar
1/4 cup molasses
1/4 cup salad oil
1 tablespoon dijon mustard
1/4 teaspoon pepper
lettuce leaves
2 cups curly endive -- torn
2 slices bacon -- crisp-cooked,
-- drained, and
-- crumbled
green onion strips -- (optional) |
Preparation:
In a large bowl combine beans, celery, and green onions.
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 the bean mixture. Using a slotted spoon, transfer bean mixture to the salad bowl. If desired, garnish with green onion strips. |
