Ingredients
1 15oz can navy beans, rinsed and drained
1 15 oz can red beans, rinsed and drained
1 15 oz can black beans, rinsed and drained
2 stalks celery split and sliced (1 cup)
1/2 cup thinly sliced green onions
3 garlic cloves minced
1/2 cup vinegar
1/4 cup molasses
1/4 cup olive oil
1 Tbsp Dijon mustard
1/2 teaspoon black pepper
Curly lettuce leaves
2 cups torn curly endive
4 slices of bacon, crisp cooked, drained and crumbled
Green onion strips thinly sliced
Preparation
In large bowl combine beans, celery, garlic and green onions. For dressing, in a screw-top jar ocmbine 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. Line bowl with curly 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.
