Pinto Bean Salad with Spiced Molasses Dressing
You can never have too many salad recipes, so give Pinto Bean Salad with Spiced Molasses Dressing a try. One serving contains 249 calories, 8g of protein, and 3g of fat. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 6 and costs $1.38 per serving. This recipe from Eating Well requires canned pinto beans, Salt & Pepper, olive oil, and sun-dried tomatoes. 61 person were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. Overall, this recipe earns an outstanding spoonacular score of 83%. Turkey Pinto Bean Salad with Southern Molasses Dressing, Quinoa Salad with Avocado Dressing and Pinto Beans, and Pinto Bean Salsa Salad are very similar to this recipe.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 60 minutes
Ingredients:
2 15-ounce cans pinto beans, rinsed
1 1/2 teaspoons minced chipotle pepper in adobo sauce, (optional)
2 1/2 tablespoons cider vinegar
1 teaspoon dry mustard
1 clove garlic
1 green bell pepper, seeded and diced
1/2 cup molasses
2 teaspoons extra-virgin olive oil
1 small red onion, diced
Salt & freshly ground pepper, to taste
1/2 cup sun-dried tomatoes, (not packed in oil)
Equipment:
sauce pan
blender
bowl
Cooking instruction summary:
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.
Step by step:
1. 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.
2. 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.
3. 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.
Nutrition Information:
covered percent of daily need
