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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This reminds me of German potato salad. It is great for a potluck or tailgate party. Ingredients:
1 (15 ounce) can navy beans, rinsed and drained |
1 (15 ounce) can red beans, rinsed and drained |
1 (15 ounce) can black beans, rinsed and drained |
2 stalks celery, sliced (1 cup) |
1/2 cup thinkly sliced green onion |
1/2 cup vinegar (i like rice vinegar) |
1/4 cup molasses |
1/4 cup salad oil (or equiv. bacon drippings) |
1 tablespoon dijon-style mustard |
1/4 teaspoon pepper |
2 cups flat leaf parsley |
2 slices bacon |
Directions:
1. Combine parsley, celery and green onion in a large bowl.
2. Cut bacon into small pieces and cook until crisp.
3. Remove bacon from skillet.
4. Add vinegar, molasses, mustard to bacon drippings.
5. (You may discard the bacon drippings and use salad oil.) Add beans to hot dressing; stir to coat.
6. Stir bean mixture into parsley mixture.
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