Pinto Bean Salad with Spiced Molasses Dressing

By á-47

Ingredients

• 1/2 cup sun-dried tomatoes )not in oil)
• 1 clove garlic
• 1/2 cup molasses
• 2 1/2 Tbsp. cider vinegar
• 2 tea. olive oil
• 1 tea. dry mustard
• 1 1/2 tea. minced chipotle pepper in adobo sauce (optional)
• salt and pepper, to taste
• 2 15-oz. cans pinto beans, rinsed
• 1 green bell pepper, diced
• 1 small red onion, diced

Preparation

Step 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.

Combined 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.