Bean Salad

1/3 c. sour cream
1-1/2 T. Dijon mustard
1/8 t. ground pepper
1 can baked beans (no size listed)
1/2 c. chopped red bell pepper
1/3 c. thinly sliced green onions (including tops)
1/4 c. thinly sliced celery
Lettuce leaves

In a 2 to 3 qt. bowl, combine sour cream, mustard, and ground pepper; mix until smooth. Add baked beans, bell pepper, onions and celery. Mix lightly to coat vegetables with dressing. Cover and refrigerate at least 3 hours or until the next day.

Line a platter or individual plates with lettuce leaves and spoon salad over. Makes 6 servings.