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| Boston Bean Salad Recipe |
Category: Beans / Salads
Rating:
N/A
Servings: 10
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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)
1/2 cup thinly sliced green onions
1/2 cup vinegar
1/4 cup molasses
1/4 cup salad oil
1 tablespoon dijon-style mustard
1/4 teaspoon pepper
1 lettuce leaves
2 cup torn curly endive
2 bacon slices; crisp-cooked, drained and
1 green onion strips; (optional)
Cooking Directions:
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
salads,beans
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