Lobster-Pinto Bean Salad

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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