Recipe: Boston Bean Salad [edit]

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Edited by: Helen Pitlick

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Tags: Bean, Fruit, Legumes, Salad, Seed, Sidedish

Yield: 10 to 12 side dish servings

[edit] Ingredients

1	can navy beans, (15 Ounce)
1	can red beans, (15 Ounce)
1	can black beans, (15 Ounce)
2	celery stalks, sliced (1 cup)
½	cup thinly-sliced green onions
½	cup vinegar
¼	cup molasses
¼	cup salad oil
1	tablespoon Dijon-style mustard
¼	teaspoon pepper
	lettuce leaves
2	cups torn curly endive
2	bacon slices, crisp-cooked, drained and crumbled (optional)
	green onion strips, (optional)

[edit] Preparation

Step 1

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 (if using) into bean mixture. Using a slotted spoon, transfer bean mixture to the salad bowl. If desired, garnish with green onion strips.

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[edit] About Boston Bean Salad

This picnic salad has a molasses vinaigrette dressing. Remember this salad for your next potluck. 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. Leave out the bacon and this dish is vegan.