Boston Bean Salad
Recipe from Better Homes and Gardens

Baked bean traditionalists may be surprised by this cool twist on the classic recipe, but they'll go for its hearty flavor. This recipe is as ideal to transport to a picnic or potluck as it is to serve at home.


Boston Bean Salad

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Servings: Makes 10 to 12 side-dish servings.
Prep Time: 25 mins
Total Time: 25 mins
Related Categories: Bean Salad, Black Bean Salad, Endive, Vegetable Salad
 
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Ingredients
  • 1  15-ounce can
    navy beans, rinsed and drained
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  • 1  15-ounce can
    red beans, rinsed and drained
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  • 1  15-ounce can
    black beans, rinsed and drained
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  • 2  stalks
    celery, sliced (1 cup)
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  • 1/2  cup
    thinly sliced green onion
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  • 1/2  cup
    vinegar
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  • 1/4  cup
    molasses
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  • 1/4  cup
    salad oil
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  • 1  tablespoon
    Dijon-style mustard
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  • 1/4  teaspoon
    pepper
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  • 2  cups
    torn curly endive
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  • 2  slices
    bacon, crisp-cooked, drained, and crumbled
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Directions
1.
Combine beans, celery, and green onion in a large bowl or container.
2.
For dressing, combine vinegar, molasses, oil, mustard, and pepper in a screw-top jar. Cover and shake well to mix. Pour dressing over bean mixture; stir to coat. Cover and chill for 4 to 24 hours, stirring occasionally. Place endive and bacon in separate self-sealing plastic bags, seal. Transport bean mixture, endive, and bacon in an insulated cooler with ice packs.
3.
To serve, stir curly endive and bacon into bean mixture. Using a slotted spoon, transfer bean mixture to a salad bowl. Makes 10 to 12 side-dish servings.
Nutrition information
Calories 195, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 1 mg, Sodium 325 mg, Carbohydrate 29 g, Fiber 7 g, Protein 10 g. Daily Values: Vitamin C 10%, Iron 19%. Percent Daily Values are based on a 2,000 calorie diet
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