Rating: 4.2 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Molasses and chipotle pepper in adobo sauce add zest to this simple pinto bean salad.

Source: EatingWell Magazine, July/August 1997


Recipe Summary test

1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • 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.


Make Ahead Tip: Cover and refrigerate for up to 8 hours.

Nutrition Facts

240 calories; protein 8g; carbohydrates 47.5g; dietary fiber 7.9g; sugars 23.5g; fat 2.7g; saturated fat 0.5g; vitamin a iu 254.3IU; vitamin c 19.2mg; folate 39.5mcg; calcium 143mg; iron 4.2mg; magnesium 115.7mg; potassium 850.3mg; sodium 444.5mg; thiamin 0.1mg.

1 1/2 starch, 1 vegetable, 1 1/2 other carbohydrate, 1 lean meat, 1 fat