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Pinto Bean Salad with Spiced Molasses Dressing

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  1 Hour 30 Minutes
  6 servings
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 15-ouncecans  pinto beans, rinsed
1   green bell pepper, seeded and diced
1   small red onion, diced
Pinto Bean Salad with Spiced Molasses Dressing Recipe at
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 © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   6 servings
Calories: 248
Fat, Saturated: 1g
Fiber: 8g
Carbohydrates, Total: 48g
Sodium: 481mg
% Cal. from Fat: 11%
Fat. Total: 3g
Protein: 8g
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