Lobster-Pinto Bean Salad

Total Time:
1 hr 10 min
Prep:
30 min
Inactive:
30 min
Cook:
10 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Molasses-Mustard Dressing:
  • 1/4 cup molasses
  • 3 tablespoons water
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • 2 teaspoons clover honey
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup canola oil
  • Bean Salad:
  • 2 tablespoons canola oil
  • 1 small Spanish onion, finely diced
  • 1 carrot, finely diced
  • 2 cloves garlic, finely chopped
  • 1 jalapeno, finely diced
  • 3/4 pound pinto beans, soaked overnight, cooked until tender and drained well
  • 1 1/2 cups grilled chopped lobster meat
  • Mustard-Molasses Dressing
  • 1/4 cup chopped fresh flat-leaf parsley
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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    This recipe is featured in:

    Cookout Sides & Salads