Molasses and chipotle pepper in adobo sauce add zest to this simple pinto bean salad.
Active Time: 30 minutes |
Total Time: 1 1/2 hours
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
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.
Per serving :
3 g Fat;
1 g Sat;
1 g Mono;
0 mg Cholesterol;
48 g Carbohydrates;
8 g Protein;
8 g Fiber;
481 mg Sodium;
816 mg Potassium
2 1/2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1 vegetable, 1 1/2 other carbohydrate, 1 very lean meat, 1 fat
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 8 hours.