Boston Bean Salad
From jo_jo_ba 16 years ago
- - to make
- Serves 6
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!
Ingredients
- 15-oz cooked navy beans, drained and rinsed shopping list
- 15-oz cooked kidney beans, drained and rinsed shopping list
- 15-oz cooked black beans, drained and rinsed shopping list
- 1/2 cup thinly sliced red onion shopping list
- 1/2 cup cider vinegar shopping list
- 1/4 cup molasses shopping list
- 1 tsp brown sugar shopping list
- 1 1/2 tbsp dijon-style mustard shopping list
- 1/4 tsp fresh pepper shopping list
- 12 cups microgreens or tender lettuce shopping list
How to make it
- 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.
People Who Like This Dish 4
- dynie Marietta, OH
- laadeedaa NC
- bluewaterandsand GAFFNEY, SC
- shandalulu West Valley City, UT
- suzzles Sherwood Park, CA
- rosiek Waterloo, CA
- jo_jo_ba Oshawa, CA
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The Rating
Reviewed by 3 people-
Good....and easy!
dynie
in Marietta loved it
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I love bean salads and this recipe sounds delicious! Thank you for including the calories.
laadeedaa
in loved it
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I love this salad!
bluewaterandsand
in GAFFNEY loved it
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