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Pinto Bean Salad With Spiced Molasses Dressing

salads, beans & legumes, vegetarian, salad dressings

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 black pepper; to taste
30 ounces pinto beans; drained and rinsed
1 green bell pepper
--seeded and diced
1 small red onion; diced

1, In a medium saucepan, cover tomatoes 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. In a large bowl, combine beans, bell pepper and onion. Toss with dressing. Taste and adjust seasoning with salt and pepper. 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.)

Makes 5 cups, for 6 servings.

210 calories per serving; 7 grams protein; 2 grams fat (0.3 gram saturated fat); 44 grams carbohydrate; 610 mg sodium; 0 mg cholesterol; 1 gram fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, July/August 1997

Yield: 6 servings

Preparation Time: 0:00

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