Pinto Bean Salad w/ Molasses Dressing
Source of Recipe
By The Culinary Institute of America
List of Ingredients
1/2 cup sun-dried tomatoes, not packed in oil
1 each garlic clove
1/2 cup molasses
2 1/2 tablespoon cider vinegar
2 teaspoon olive oil
1 teaspoon dry mustard
1 1/2 teaspoon chipotle in adobo sauce, minced, (optional)
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
30 ounce canned pinto beans, drained and rinsed
1 each green bell pepper, seeded and diced
1 each red onion, small, diced
Recipe
1 In a medium saucepan, cover tomatoes 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.
2 In a large bowl, combine beans, bell pepper and onion. Toss with dressing. Taste and adjust seasoning with salt and pepper. Cover and refrigerate for at least 2 hours before serving. (The salad will keep, covered, in a refrigerator or cooler for up to 8 hours.)
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