Best 6 Pinto Bean Salad With Spiced Molasses Dressing Recipes

TURKEY PINTO BEAN SALAD WITH SOUTHERN MOLASSES DRESSING

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.

LOBSTER-PINTO BEAN SALAD

Steps:

• Combine the molasses, water, vinegar, mustard, honey, and salt and pepper, to taste, in a medium bowl. Slowly whisk in the oil until emulsified.
• Heat the oil in a large saute pan over medium-high heat until it begins to shimmer. Add the onion and carrot and cook until soft, about 4 minutes. Add the garlic and jalapeno and cook for 30 seconds.
• Add the beans and lobster and cook until slightly heated through, about 2 minutes. Transfer to a serving bowl, add the dressing and parsley and toss to coat. Let sit at room temperature for 30 minutes before serving to allow flavors to meld.

PINTO BEAN SALSA SALAD

Steps:

• Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, remaining salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
• For the salad: Toss together the beans, corn, bell pepper, and onions. Add the dressing and toss to coat evenly. Gently fold in the tomatoes, avocado, and cilantro. Adjust seasoning with salt and pepper, to taste, and serve.

PINTO BEAN SALAD WITH SPICED MOLASSES DRESSING

Steps:

• 1. In a medium saucepan, cover tomatoes 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. Puree until smooth, stopping to scrape down sides once or twice. Season with salt and pepper. 3. In a large bowl, combine beans, bell pepper, and onion. Toss with dressing. Taste and adjust seasoning with salt and pepper. 4. Cover and refrigerate for at least 2 hours before serving. (The salad will keep, covered, in a refrigerator or cooler for up to 8 hours.)

PINTO BEAN SALAD

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.

PINTO BEAN SALAD WITH SPICED MOLASSES DRESSING

Steps:

• 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. 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. 2. 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.