Boston Bean Salad

• 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

1. 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.
2. 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.

navy beans, red beans, black beans, stalks celery, green onions, garlic, vinegar, molasses, olive oil, mustard, black pepper, curly, torn curly endive, bacon, green onion

Taken from www.epicurious.com/recipes/member/views/boston-bean-salad-50040677 (may not work)