Ingredients
- 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
Directions
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.