Name: Boston Bean Salad
Ingredients: 1 cn Navy beans; (15 Ounce); 1 cn Red beans; (15 Ounce); 1 cn Black beans; (15 Ounce); 2 Celery stalks; sliced (1 cup); 1/2 c Thinly sliced green onions; 1/2 c Vinegar; 1/4 c Molasses; 1/4 c Salad oil; 1 tb Dijon-style mustard; 1/4 ts Pepper; Lettuce leaves; 2 c Torn curly endive; 2 Bacon slices; crisp-cooked, drained and crumbled; Green onion strips; (optional)

CATEGORY	CUISINE	TAG	YIELD
Grains		Beans, Salads	10	Servings

INGREDIENTS

1	cn	Navy beans; (15 Ounce)
1	cn	Red beans; (15 Ounce)
1	cn	Black beans; (15 Ounce)
2		Celery stalks; sliced (1 cup)
1/2	c	Thinly sliced green onions
1/2	c	Vinegar
1/4	c	Molasses
1/4	c	Salad oil
1	tb	Dijon-style mustard
1/4	ts	Pepper
		Lettuce leaves
2	c	Torn curly endive
2		Bacon slices; crisp-cooked, drained and crumbled
		Green onion strips; (optional)

INSTRUCTIONS

This picnic salad has a molasses vinaigrette dressing. Remember this salad
for your next potluck. In a large bowl combine rinsed and drained 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 bean mixture. Using a
slotted spoon, transfer bean mixture to the salad bowl. If desired, garnish
with green onion strips. Makes 10 to 12 side-dish servings.
jmerrill@prodigy.com. Lynn Thomas' notes: Made this on 11-4-97 to go along
with a bowl of soup. I added about 1 teaspoon salt to the bean mixture, put
the greens into a salad bowl and spooned the beans on top of the salad.
Delicious salad--would be good for a potluck, as suggested.
Recipe by: Better Homes and Gardens Magazine
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on 5 No, v 1997

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