Boston bean salad

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 c  Thinly sliced green onion
    1/2 c  Vinegar [or more]
    1/4 c  molasses
      1 T  Dijon-style mustard
    1/4 t  Pepper
      2 c  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.
  
  Enjoy!
  
  From: kjb2@postoffice.mail.cornell.edu (Kathy Brese). Fatfree Digest
  [Volume 9 Issue 32] July 23, 1994. Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV