Boston Bean Salad

From Kathy Brese

* 1 x 15 oz can navy beans, drained and rinsed
* 1 x 15 oz can red beans, drained and rinsed
* 1 x 15 oz can black beans, drained and rinsed
* 2 stalks celery, sliced (about 1 cup)
* 1/2 cup thinly sliced green onion
* 1/2 cup vinegar
* 1/4 cup molasses
* 1Tbsp Dijon-style mustard
* 1/4 tsp. pepper
* 2 cups torn curly endive

In a large bowl, combine beans, celery, and green onion.
For dressing, combine vinegar, molasses, mustard and pepper, and mix well.
Pour over bean mixture, stir to coat.
Cover and chill for 4 to 24 hours (the longer the better!), stirring occasionally.
Just before serving, stir in endive.