Recipe courtesy of Bobby Flay
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Lobster-Pinto Bean Salad
Total:
1 hr 10 min
Prep:
30 min
Inactive:
30 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 10 min
Prep:
30 min
Inactive:
30 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Molasses-Mustard Dressing:
Bean Salad:
Mustard-Molasses Dressing

Directions

Dressing:

Combine the molasses, water, vinegar, mustard, honey, and salt and pepper, to taste, in a medium bowl. Slowly whisk in the oil until emulsified.

Salad:

Heat the oil in a large saute pan over medium-high heat until it begins to shimmer. Add the onion and carrot and cook until soft, about 4 minutes. Add the garlic and jalapeno and cook for 30 seconds.

Add the beans and lobster and cook until slightly heated through, about 2 minutes. Transfer to a serving bowl, add the dressing and parsley and toss to coat. Let sit at room temperature for 30 minutes before serving to allow flavors to meld.

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