Pinto Bean Salad With Spiced Molasses Dressing Recipes

TURKEY PINTO BEAN SALAD WITH SOUTHERN MOLASSES DRESSING

Turkey Pinto Bean Salad with Southern Molasses Dressing image

This salad is a welcome alternative to the usual post-Thanksgiving fare. It's a tasty main dish loaded with good-for-you protein.-Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1/2 cup oil-packed sun-dried tomatoes
1 garlic clove, peeled and halved
1/2 cup molasses
3 tablespoons cider vinegar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
3 cups cubed cooked turkey breast
2 cans (15 ounces each) pinto beans, rinsed and drained
1 medium green pepper, diced
2 celery ribs, diced
1 cup chopped sweet onion
1/4 cup minced fresh parsley
Lettuce leaves, optional

Steps:

Drain tomatoes, reserving 2 tablespoons oil. Place garlic and tomatoes in a food processor; cover and process until chopped. Add the molasses, vinegar, mustard, salt, pepper and reserved oil. Cover and process until smooth., In a large bowl, combine the turkey, beans, green pepper, celery, onion and parsley. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours. If desired, serve with lettuce leaves.

Nutrition Facts : Calories 379 calories, Fat 7g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 483mg sodium, Carbohydrate 49g carbohydrate (19g sugars, Fiber 7g fiber), Protein 29g protein. Diabetic Exchanges

PINTO BEAN SALAD

Pinto Bean Salad image

A bean salad that holds up to all your outdoor barbeques and grilling. This is a good salad with good flavors. Serve with fresh peppers on the side, so each person can kick up the salad to personal preference, or if you all like peppers, go ahead and add it to the beans before serving. Prep time includes soaking for 16 hours.

Provided by Miss Annie

Categories Beans

Time 17h30m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups dried pinto beans, soaked overnight,and drained
2 tablespoons salt
1 bay leaf
2 medium tomatoes, chopped
1 medium red onion, thinly sliced
2 green onions with tops, sliced
3 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
1 teaspoon salt
1/4 cup olive oil
1 clove garlic, minced
1/4 cup fresh cilantro, chopped
salt
pepper, to taste

Steps:

Place beans in large Dutch oven and cover with fresh water.
Add bay leaf and bring to a boil.
Cover and simmer for 30 minutes.
Stir in salt and simmer another 30 minutes, until beans are tender.
Remove bay leaf and drain beans.
Allow beans to cool to warm, but no longer hot.
Combine lemon juice, lime juice and salt.
Beat in olive oil gradually until mixed well.
Add garlic and cilantro.
Check seasonings.
Pour dressing over warm beans and toss.
Add chopped tomatoes and onions and toss well.

SMOKY BEAN SALAD WITH MOLASSES DRESSING

Smoky Bean Salad with Molasses Dressing image

Categories Salad Bean Herb Onion Pepper Summer Molasses Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 10

Ingredients

2 cups dried Great Northern beans
1/4 cup Sherry wine vinegar
1 tablespoon yellow mustard seeds
1/4 cup finely chopped drained oil-packed sun-dried tomatoes
3 tablespoons mild-flavored (light) molasses
2 teaspoons finely chopped canned chipotle
1/3 cup olive oil
3/4 cup finely chopped red onion
1/4 cup minced fresh parsley
Canned chipotle chilies_packed in adobo sauce are available at Latin American markets and some supermarkets._

Steps:

Place beans in large bowl. Add enough cold water to cover by 2 inches. Let stand at least 4 hours or overnight.
Combine vinegar and mustard seeds in medium bowl. Let stand at least 1 hour and up to 4 hours.
Drain beans. Place in large saucepan. Add enough water to cover beans by 3 inches. Bring to boil. Reduce heat; cover and simmer until tender, about 50 minutes. Drain. Cool beans completely.
Whisk sun-dried tomatoes, molasses and chipotle chilies into vinegar mixture. Gradually whisk in oil. Combine beans, red onion and parsley in large bowl. Add enough dressing to coat salad. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)

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