• 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 cup thinly sliced green onion
  
• 1/2 cup vinegar
  
• 1/4 cup molasses
  
• 1Tbsp Dijon-style vegan mustard
  
• 1/4 teaspoon pepper
  
• 2 cups torn curly endive
  

Procedures :

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.

Category : Salad