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| 1 Dose | Navy beans; (15 Ounce) |
| 1 Dose | Red beans; (15 Ounce) |
| 1 Dose | Black beans; (15 Ounce) |
| 2 | Celery stalks; sliced (1 cup) |
| 1/2 Tasse | green onions thinly sliced |
| 1/2 Tasse | vinegar |
| 1/4 Tasse | molasses |
| 1/4 Tasse | salad oil |
| 1 Esslöffel | Dijon mustard |
| 1/4 Teelöffel | pepper |
| | Lettuce leaves |
| 2 Tasse | Torn curly endive |
| 2 | Bacon slices; crisp-cooked, drained and crumbled |
| | Green onion strips; (optional) |
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This picnic salad has a molasses vinaigrette dressing. Remember this salad for your next potluck. In a large bowl combine rinsed and drained 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 mixture; stir to coat. Cover and chill for 4 to 24 hours, stirring occasionally. To serve, line a salad bowl or platter with 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. Makes 10 to 12 side-dish servings. Jmerrill@prodigy. Com. Lynn Thomas' notes: Made this on 11-4-97 to go along with a bowl of soup. I added about 1 teaspoon salt to the bean mixture, put the greens into a salad bowl and spooned the beans on top of the salad. Delicious salad-would be good for a potluck, as suggested.
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