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.