Pinto Bean Salad with Spiced Molasses Dressing
- Active Time 30m
- Total Time 1h 30m
Molasses and chipotle pepper in adobo sauce add zest to this simple pinto bean salad.
Make Ahead Tip: Cover and refrigerate for up to 8 hours.
- 1/2 cup sun-dried tomatoes (not packed in oil)
- 1 clove garlic
- 1/2 cup molasses
- 2 1/2 tablespoons cider vinegar
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon dry mustard
- 1 1/2 teaspoons minced chipotle pepper in adobo sauce (optional)
- Salt & freshly ground pepper to taste
- 2 cans (15 ounces each) pinto beans, rinsed
- 1 green bell pepper, seeded and diced
- 1 small red onion, diced
Place tomatoes in a medium saucepan and cover with water. Bring to a simmer. Reduce heat to low and simmer until softened, about 10 minutes. Drain and place in a blender with garlic, molasses, vinegar, oil, mustard and chipotle, if using. Puree until smooth, stopping to scrape down sides once or twice. Season with salt and pepper.
Combine beans, bell pepper and onion in a large bowl. Toss with dressing. Taste and adjust seasoning with salt and pepper. Cover and refrigerate for at least 2 hours before serving.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
248 calories; 3g total fat; 1g total saturated fat; 0mg cholesterol; 481mg sodium; 48g carbohydrates; 8g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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