Pinto Bean Salad with Spiced Molasses Dressing
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.Advertisement
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.
Make Ahead Tip: Cover and refrigerate for up to 8 hours.
1 1/2 starch, 1 vegetable, 1 1/2 other carbohydrate, 1 lean meat, 1 fat