Boston Bean Salad

Course : Beans
Serves: 10
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Ingredients:

15 ounces navy beans -- rinsed and drained
15 ounces red beans -- rinsed and drained
15 ounces 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
1 bunch lettuce leaves
2 cups curly endive -- torn
2 slices bacon -- crisp-cooked, drained and crumbled
1 Cup green onion strips -- (optional)
 

Preparation / Directions:

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.

 

Nutritional Information:

514 Calories (kcal); 8g Total Fat; (13% calories from fat); 29g Protein; 85g Carbohydrate; 1mg Cholesterol; 70mg Sodium


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