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

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.

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