Pinto Bean Salad with Spiced Molasses Dressing
Authorlisa
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-ounce cans pinto beans, rinsed
1 green bell pepper, seeded and diced
1 small red onion, diced
1
Place tomatoes in a medium saucepan and cover with water. Bring to a simmer.
2
Reduce heat to low and simmer until softened, about 10 minutes.
3
Drain and place in a blender with garlic, molasses, vinegar, oil, mustard and chipotle, if using.
4
Puree until smooth, stopping to scrape down sides once or twice. Season with salt and pepper.
5
Combine beans, bell pepper and onion in a large bowl.
6
Toss with dressing. Taste and adjust seasoning with salt and pepper.
7
Cover and refrigerate for at least 2 hours before serving
CategorySalads
Ingredients
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-ounce cans pinto beans, rinsed
1 green bell pepper, seeded and diced
1 small red onion, diced
