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Recipes Around the World International Vegetarian Union
Vegan North American Recipes
Contributed by Vegetarians and Vegans from around the world
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Boston Bean Salad
From Kathy Brese

  • 1 x 15 oz can navy beans, drained and rinsed
  • 1 x 15 oz can red beans, drained and rinsed
  • 1 x 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 mustard
  • 1/4 tsp. 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.