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Fix-it And Enjoy-it Cookbook
by Phyllis Pellman Good

Makes 10 servings
Prep Time: 30 minutes
Chilling Time: 4-8 hours, or overnight

• 14-oz. can navy beans, rinsed and drained
• 15-oz. can red kidney beans, rinsed and drained
• 15-oz. can black beans, rinsed and drained
• 1 cup (2 ribs) celery, sliced
• 1/2 cup green onions, sliced
• 1/2 cup vinegar
• 1/4 cup molasses
• 1/4 cup oil
• 1 Tbsp. Dijon mustard
• 1/4 tsp. pepper
• lettuce leaves to line the salad bowl
• 2 cups curly endive lettuce leaves, torn
• 2 slices bacon, crisp-cooked and crumbled

In a large bowl, combine all the beans, celery, and green onions.

2. In a jar with a tight-fitting lid, combine vinegar, molasses, oil, mustard, and pepper. Shake well.

Pour dressing over bean mixture. Chill 4-24 hours.

4. Line a large bowl with lettuce leaves.

5. Stir endive and bacon into bean mixture. Spoon bean mixture into salad bowl.

Joyce Shackelford, Green Bay, WI


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