| Ingredients |
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 cup Thinly sliced green onion
1/2 cup Vinegar [or more]
1/4 cup Molasses
1 tbsp Dijon-style mustard
1/4 tsp Pepper
2 cup Torn curly endive
|
|
| Preparation |
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 |
|
