Recipe - Boston Beach Wet Jerk Rub

1 cn Navy beans; (15 Ounce)
1 cn Red beans; (15 Ounce)
1 cn Black beans; (15 Ounce)
2 Celery stalks; cut or sliced up (1
cup)
One half cup Thinly cut or sliced up green onions
One half cup Vinegar
One fourth cup Molasses
One fourth cup Salad oil
1 tablespoon Dijonstyle mustard
One fourth teaspoon Pepper
Lettuce leaves
2 cup Torn curly endive
2 Bacon slices; crispcooked,
drained and crumbled
Green onion strips;
(optional)

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 screwtop 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 sidedish servings.
jmerrill@prodigy.com. Lynn Thomas' notes: Made this on 11497 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 saladwould be good for a potluck, as suggested.

Recipe by: Better Homes and Gardens Magazine

Posted to TNT Prodigy's Recipe Exchange Newsletter by
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on 5 No, v 1997