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
1/2 cup green onion -- thinly sliced
1/2 cup vinegar [or more]
1/4 cup molasses
1 tablespoon style-style mustard
1/4 teaspoon 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.

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