Recipes by Ingredients My Pantry Food Allergies and Dietary Restrictions Browse Recipes Find Recipes based on Your Ingredients Contribute Recipes Recipe Key Tour
default image
Have you made Boston Bean Salad?
Upload a Picture Now

Rating: 5/5 (1 vote cast)

Meal Type: Lunch
Total Time:
Cook Method: Stove
     Serving Size: 10 - Change
Nutritional Facts
Servings Per Recipe: 10

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Boston Bean Salad

Recipe Tags: Salad Recipes

Date Added: December 08, 2009


1 Can Navy Bean (15 Ounce)
1 Can Red Beans (15 Ounce)
1 Can Black Beans (15 Ounce)
2 Unit Stalks Of Celery sliced (1 cup)
1/2 Cup Green Onion
1/2 Cup Vinegar wine
1/4 Cup Molasses divided
1/4 Cup Salad Oil or shortening for deep frying
1 Tablespoon Dijon Mustard (I use Grey Poupon)
1/4 Teaspoon Pepper red bell
1 Unit Lettuce cleaned
2 Cups Endive
2 Unit Bacon crisp-cooked, drained and crumbled
1 Unit Green Onion (optional)
Check to Add to My Pantry
Match Percentage [?]
You have 0 ingredients
out of 13 in the recipe.
View My Pantry
Recipe Tools


1. This picnic salad has a molasses vinaigrette dressing.

2. Remember this salad for your next potluck. In a large bowl combine rinsed and drained beans, celery, and green onions.

3. For dressing, in a screw-top jar combine vinegar, molasses, oil, mustard, and pepper.

4. Cover and shake well to mix. Pour dressing over bean mixture; stir to coat.

5. Cover and chill for 4 to 24 hours, stirring occasionally.

6. To serve, line a salad bowl or platter with lettuce leaves.

7. Stir curly endive and bacon into bean mixture.

8. Using a slotted spoon, transfer bean mixture to the salad bowl.

9. If desired, garnish with green onion strips.

10. Makes 10 to 12 side-dish servings. Notes: Made this on 11-4-97 to go along with a bowl of soup.

11. 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.

12. Delicious salad--would be good for a potluck, as suggested.

Comments on Boston Bean Salad Recipe:

Currently No Comments. Be the first to add a comment below!
Comment Here:
Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beans, Sulfites, Spring Onion, Mustard, Celery, Navy Beans, Beef, Vinegar, Onion, Olive Oil allergies.
Have a Similar Recipe or Complementary Dish?
My Pantry - Food Allergies - Browse Recipes - Recipe Collections - Contribute Recipes - Recipe Blogs - Site Tour
© Recipe Key 2021 - Terms of Service - Privacy Policy - Advertise - Sitemap - Recipe Key Home

Browse Latest : Freshco Flyer | No Frills Flyer | Loblaws Flyer | Food Basics Flyer | Superstore Flyer