Yield: 10 Servings
|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|
|¼ cup||Salad oil|
|1 tablespoon||Dijon-style mustard|
|2 cups||Torn curly endive|
|2||Bacon slices; crisp-cooked, drained and crumbled|
|Green onion strips; (optional)|
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@.... 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 - Prodigy's Recipe Exchange Newsletter by WWGQ25C@... (MRS LYNN P THOMAS) on 5 No, v 1997