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:

Quickview
249k Calories
8g Protein
2g Total Fat
50g Carbs
25% Health Score
Limit These
Calories
249k
12%

Fat
2g
4%

  Saturated Fat
0.42g
3%

Carbohydrates
50g
17%

  Sugar
27g
30%

Cholesterol
0.0mg
0%

Sodium
624mg
27%

Get Enough Of These
Protein
8g
17%

Manganese
1mg
57%

Magnesium
138mg
35%

Potassium
1187mg
34%

Fiber
8g
34%

Vitamin C
22mg
27%

Copper
0.52mg
26%

Iron
4mg
25%

Vitamin B6
0.4mg
20%

Phosphorus
185mg
19%

Calcium
142mg
14%

Folate
46µg
12%

Vitamin B1
0.16mg
10%

Selenium
6µg
9%

Vitamin K
9µg
9%

Vitamin B3
1mg
8%

Zinc
1mg
8%

Vitamin E
1mg
7%

Vitamin B5
0.66mg
7%

Vitamin B2
0.08mg
5%

Vitamin A
216IU
4%

covered percent of daily need
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Food Trivia

Geomelophagia is someone who has the urge to eat raw potatoes.

Food Joke

Mother Banana: Why didn't you go to school today? Little Banana: Because I didn't peel well.

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