Recipe

Boston Bean Salad Recipe

	Jo_jo_ba / All my dishes 1 year, 3 months ago Sweet, spicy and a tiny bit of tang, wrapped up in a blend of 3 different beans and served over a delicious bowl of microgreens. A perfect way to enjoy a lunch! Prep:1470m Servings:6	Jo_jo_ba
	beany sweet bitter molassesy green sweet spicy mustardy tangy vinegary sour tart salad summer cold

Does this look good? Yeah! / Nope

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Ingredients

15-oz cooked navy beans, drained and rinsed

15-oz cooked kidney beans, drained and rinsed

15-oz cooked black beans, drained and rinsed

1/2 cup thinly sliced red onion

1/2 cup cider vinegar

1/4 cup molasses

1 tsp brown sugar

1 1/2 tbsp Dijon-style mustard

1/4 tsp fresh pepper

12 cups microgreens or tender lettuce

Directions

In a large bowl, combine beans and onion.

For dressing, combine vinegar, molasses, sugar, mustard and pepper.

Pour over bean mixture, fold gently to coat.

Cover and chill 24 hours.

Stir every 8 hours or so.

Serve cold over microgreens.

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Comments

jo_jo_ba 1 year, 3 months ago said:
Amount Per Serving
Calories: 286.4
Total Fat: 1.2 g
Cholesterol: 0.0 mg
Sodium: 377.4 mg
Total Carbs: 55.6 g
Dietary Fiber: 17.8 g
Protein: 15.5 g

bluewaterandsand 1 year, 3 months ago said:
I love this salad!