Pita Bread Recipe

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Low Fat Pinto Bean Salad with Spiced Molasses Dressing

Low Fat Pinto Bean Salad With Spiced Molasses Dressing


  • 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
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