Ingredients
- 2 torn curly endive
- 15 oz navy beans
- 15 oz beans (red)
- 15 oz black beans
- 1/2 c vinegar or more
- 1/4 c molasses
- 1/2 c thinly green onion (sliced)
- 1 t dijon-style mustard
- 1/4 t pepper
- 2 slices stalks celery
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!
