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 c Thinly sliced green onion
1/2 c Vinegar [or more]
1/4 c Molasses
1 T Dijon-style mustard
1/4 t Pepper
2 c Torn curly endive
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