Boston Bean Salad

1 15 oz can navy beans,

Drained and rinsed 1 15 oz can red beans, drained

And rinsed 1 15 oz can black beans,

Drained and rinsed 2 Stalks celery, sliced (about

1 Cup)

1/2 c Thinly sliced green onion

1/2 c Vinegar [or more]

1/4 c Molasses

1 T Dijon-style mustard

1/4 t Pepper

2 c Torn curly endive

In a large bowl, combine beans, celery, and green onion. For dressing, combine vinegar, molasses, mustard and pepper, and mix well. Pour over bean mixture, stir to coat. Cover and chill for 4 to 24 hours (the longer the better!), stirring occasionally. Just before serving, stir in endive. Enjoy! From: kjb2@postoffice.mail.cornell.edu (Kathy Brese). Fatfree Digest [Volume 9 Issue 32] July 23, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV