Boston Bean Salad <T>

1 15 oz can navy beans, drained and rinsed
1 15 oz can red beans, drained and rinsed
1 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.