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Boston Bean Salad
10 Servings
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Boston Bean Salad Ingredients
1 cn Navy
beans
; (15 Ounce)
1/4 c
Salad
oil
1 cn Red
beans
; (15 Ounce)
1 tb Dijon-style
mustard
1 cn
Black beans
; (15 Ounce)
1/4 ts
Pepper
2
Celery
stalks; sliced (1
Lettuce
leaves
1/2 c Thinly sliced green
onion
s
2 c Torn curly
endive
1/2 c
Vinegar
2
Bacon
slices; crisp-cooked,
1/4 c
Molasses
Green
onion
strips;
Instructions for Boston Bean Salad
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 - Prodigys Recipe Exchange Newsletter by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on 5 No, v 1997
Main Ingredient:
Beans
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Bacon
Beans
Black Beans
Celery
Endive
Lettuce
Molasses
Mustard
Onion
Vinegar
Beans
Salads
Celery
Bean
Endive
Mustard
Onion
Green Onion
Lettuce
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