Name: Lobster-Pinto Bean Salad
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 to 6 servings
Ingredients: 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; 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; 1/4 cup chopped fresh flat-leaf parsley

Directions

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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Lobster-Pinto Bean Salad

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Salad:

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