Lobster-Pinto Bean Salad

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  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 30 min
  • Inactive: 30 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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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


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


  1. 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.
  2. 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.