Lobster-Pinto Bean Salad

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