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0 votes | 1755 views
Servings: 10

Ingredients

Cost per serving $0.62 view details
  • 1 can Navy beans, (15 Oz)
  • 1 can Red beans, (15 Oz)
  • 1 can Black beans, (15 Oz)
  • 2 x Celery stalks, sliced (1 c.)
  • 1/2 c. Thinly sliced green onions
  • 1/2 c. Vinegar
  • 1/4 c. Molasses
  • 1/4 c. Salad oil
  • 1 Tbsp. Dijon-style mustard
  • 1/4 tsp Pepper Lettuce leaves
  • 2 c. Torn curly endive
  • 2 x Bacon slices, crisp-cooked, liquid removed and crumbled Green onion strips, (optional)

Directions

  1. This picnic salad has a molasses vinaigrette dressing. Remember this salad for your next potluck. In a large bowl combine rinsed and liquid removed beans, celery, and green onions. For dressing, in a screw-top jar combine vinegar, molasses, oil, mustard, and pepper. Cover and shake well to mix. Pour dressing over bean mix; stir to coat. Cover and refrigeratefor 4 to 24 hrs, stirring occasionally. To serve, line a salad bowl or possibly platter with lettuce leaves. Stir curly endive and bacon into bean mix. Using a slotted spoon, transfer bean mix to the salad bowl. If you like, garnish with green onion strips.
  2. Makes 10 to 12 side-dish servings.
  3. with a bowl of soup. I added about 1 tsp. salt to the bean mix, put the greens into a salad bowl and spooned the beans on top of the salad.
  4. Delicious salad-would be good for a potluck, as suggested.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 172g
Recipe makes 10 servings
Calories 400  
Calories from Fat 80 20%
Total Fat 9.07g 11%
Saturated Fat 2.02g 8%
Trans Fat 0.0g  
Cholesterol 4mg 1%
Sodium 291mg 12%
Potassium 1369mg 39%
Total Carbs 60.73g 16%
Dietary Fiber 17.1g 57%
Sugars 6.66g 4%
Protein 20.61g 33%

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