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Low Fat Pinto Bean Salad With Spiced Molasses Dressing Recipe
Ingredients
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
Method
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.
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.
Calories per serving; 7 grams protein; 2 grams fat 0 gram saturated fat; 44 grams carbohydrate; 610 mg sodium; 0 mg cholesterol; 1 gram fiber
