Lobster-Pinto Bean Salad
- 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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- Level: Easy
- Total: 1 hr 10 min
- Prep: 30 min
- Inactive: 30 min
- Cook: 10 min
- Yield: 4 to 6 servings
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
- 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.
