"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Boston Bean Salad Recipe

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This recipe for Boston Bean Salad, by , is from The Kerekes Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lenea Green
Added: Sunday, November 1, 2009


1 - 15 oz. can navy beans
1 - 15 oz. can red beans (kidney or similar)
1 - 15 oz. can black beans
2 stalks celery, sliced and chopped (about 1 cup)
1/2 cup sliced scallions
1/2 cup vinegar (any kind works)
1/4 cup molasses
1/4 cup vegetable oil
1 Tbsp. Dijon mustard
1/4 tsp. pepper
2 slices bacon, crumbles

1. Rinse and drain all beans
2. Combine beans, celery and scallions
3. Prepare dressing and toss with beans
4. Chill 4 to 24 hours
5. Add bacon before serving

Personal Notes:
Personal Notes:
This recipe is 1000 times better when left to sit overnight so make a day ahead and enjoy!




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