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 [or more]
1/4
cup
Molasses
1
tablespoon
Dijon-style mustard
1/4
teaspoon
Pepper
2
cups
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.
Broccoli Sesame Salad
1
head
broccoli
2
tablespoons
olive oil
|