Smoky Bean Salad With Molasses Dressing Recipes

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TURKEY PINTO BEAN SALAD WITH SOUTHERN MOLASSES DRESSING

This salad is a welcome alternative to the usual post-Thanksgiving fare. It's a tasty main dish loaded with good-for-you protein.-Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 14



Turkey Pinto Bean Salad with Southern Molasses Dressing image

Steps:

  • Drain tomatoes, reserving 2 tablespoons oil. Place garlic and tomatoes in a food processor; cover and process until chopped. Add the molasses, vinegar, mustard, salt, pepper and reserved oil. Cover and process until smooth., In a large bowl, combine the turkey, beans, green pepper, celery, onion and parsley. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours. If desired, serve with lettuce leaves.

Nutrition Facts : Calories 379 calories, Fat 7g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 483mg sodium, Carbohydrate 49g carbohydrate (19g sugars, Fiber 7g fiber), Protein 29g protein. Diabetic Exchanges

1/2 cup oil-packed sun-dried tomatoes
1 garlic clove, peeled and halved
1/2 cup molasses
3 tablespoons cider vinegar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
3 cups cubed cooked turkey breast
2 cans (15 ounces each) pinto beans, rinsed and drained
1 medium green pepper, diced
2 celery ribs, diced
1 cup chopped sweet onion
1/4 cup minced fresh parsley
Lettuce leaves, optional

SMOKY BEAN SALAD WITH MOLASSES DRESSING

Categories     Salad     Bean     Herb     Onion     Pepper     Summer     Molasses     Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 10



Smoky Bean Salad with Molasses Dressing image

Steps:

  • Place beans in large bowl. Add enough cold water to cover by 2 inches. Let stand at least 4 hours or overnight.
  • Combine vinegar and mustard seeds in medium bowl. Let stand at least 1 hour and up to 4 hours.
  • Drain beans. Place in large saucepan. Add enough water to cover beans by 3 inches. Bring to boil. Reduce heat; cover and simmer until tender, about 50 minutes. Drain. Cool beans completely.
  • Whisk sun-dried tomatoes, molasses and chipotle chilies into vinegar mixture. Gradually whisk in oil. Combine beans, red onion and parsley in large bowl. Add enough dressing to coat salad. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)

2 cups dried Great Northern beans
1/4 cup Sherry wine vinegar
1 tablespoon yellow mustard seeds
1/4 cup finely chopped drained oil-packed sun-dried tomatoes
3 tablespoons mild-flavored (light) molasses
2 teaspoons finely chopped canned chipotle
1/3 cup olive oil
3/4 cup finely chopped red onion
1/4 cup minced fresh parsley
Canned chipotle chilies_packed in adobo sauce are available at Latin American markets and some supermarkets._

SMOKY BACON AND BEAN SALAD

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 8



Smoky Bacon and Bean Salad image

Steps:

  • Heat a small skillet over medium high heat. Add a drizzle of EVOO and the bacon. Crisp the bacon then transfer to a paper towel-lined plate. Add dried chickpeas and reduce heat to medium. Cook until toasted and lightly browned, 10 to 12 minutes. Season chickpeas with salt and crushed pepper flakes and cool.
  • Place greens in a salad bowl. Whisk together the mustard, vinegar and about 1/3 cup extra-virgin olive oil. Add bacon and chickpeas to the salad and toss to coat evenly.

Extra-virgin olive oil, for drizzling, plus 1/3 cup
4 slices bacon, chopped
2 (15-ounce) cans chickpeas, rinsed and dried
Salt
Few healthy pinches crushed red pepper flakes
3 hearts romaine, chopped
1 rounded teaspoon Dijon mustard
3 tablespoons balsamic vinegar, eyeball it

SMOKY BEAN SALAD WITH MOLASSES DRESSING

Just the name of this recipe makes my mouth water! The chipotle chilies give it the smoked flavor. You can use canned beans and save a lot of time. Enjoy! Prep time includes soaking. A Spanish recipe.

Provided by Sharon123

Categories     Southwestern U.S.

Time 4h50m

Yield 6 serving(s)

Number Of Ingredients 9



Smoky Bean Salad With Molasses Dressing image

Steps:

  • Place beans in a large bowl.
  • Add enough cold water to cover by 2 inches.
  • Let stand at least 4 hours.
  • or overnight.
  • Combine vinegar and mustard seeds in medium bowl.
  • Let stand at least 1 hours.
  • or up to 4.
  • Drain beans.
  • Place in a heavy large saucepan.
  • Add enough water to cover beans by 3 inches.
  • Bring to boil.
  • Reduce heat; cover and simmer till tender, about 50 minutes.
  • Drain, cool beans completely.
  • Whisk sun dried tomatoes, molasses,and chilis into vinegar mixture.
  • Gradually whisk in oil.
  • Combine beans, onion, and parsley in bowl.
  • Add enough dressing to coat salad.
  • Season to taste with salt and pepper.
  • You can prepare this 6 hours.
  • ahead.
  • Cover and refrigerate.
  • Bring to room temperature.
  • before serving.
  • Enjoy!

2 cups great northern beans (or, if you prefer, use canned beans)
1/4 cup sherry wine vinegar
1 tablespoon yellow mustard seeds
1/4 cup finely chopped drained sun-dried tomato packed in oil
3 tablespoons light molasses
2 teaspoons finely chopped canned chipotle chiles
1/3 cup olive oil
3/4 cup finely chopped red onion
1/4 cup minced fresh parsley

SOUTHWESTERN CAESAR SALAD WITH CREAMY CHIPOTLE DRESSING

While I was at a hotel in Scottsdale, Arizona, I remember pestering a chef for this recipe. It's been so many trips ago, though, I can't remember what hotel I was at. Nevertheless, this salad is a nice twist on the usual Ceasar.

Provided by CaribbeanQueen

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10



Southwestern Caesar Salad With Creamy Chipotle Dressing image

Steps:

  • DRESSING:.
  • Whisk all dressing ingredients together in a medium bowl until well blended. Season to taste with salt and pepper.
  • SALAD:.
  • Mix lettuce, tomatoes and corn in large bowl.
  • Add 3/4 of dressing and 2 T. of Parmesan. Toss.
  • Determine if more dressing is needed. Add to taste.
  • Sprinkle with remaining Parmesan before serving.

1/2 cup mayonnaise
1 1/2 tablespoons low sodium chicken broth
1 tablespoon low sodium soy sauce
1 tablespoon fresh lemon juice
1 1/2 teaspoons chopped chipotle chiles, from a can
1 teaspoon brown sugar
1 large head romaine lettuce, torn into bite-sized pieces
2 medium tomatoes, seeded, diced
1/2 cup corn kernel
4 tablespoons parmesan cheese, grated fresh

HOPPIN' JOHN SALAD WITH MOLASSES DRESSING

Categories     Salad     Bean     Vegetable     Side     Picnic     Quick & Easy     High Fiber     New Year's Day     Backyard BBQ     New Year's Eve     Sausage     Pea     Sweet Potato/Yam     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 to 8 servings

Number Of Ingredients 9



Hoppin' John Salad with Molasses Dressing image

Steps:

  • Whisk first 4 ingredients in small bowl to blend; season with salt and pepper.
  • Cook black-eyed peas and yam in large saucepan of boiling salted water until tender, about 8 minutes. Drain; cool. Place in large bowl. Add andouille, okra, and onion. Add enough dressing to coat and toss.

1/4 cup apple cider vinegar
1/4 cup mild-flavored (light) molasses
1/4 cup olive oil
1/4 teaspoon cayenne pepper
1 (1-pound) bag frozen black-eyed peas
1 1/2 cups 1/2-inch cubes peeled yam (red-skinned sweet potato)
2 cups 1/2-inch cubes andouille sausage (about 12 ounces)
1 1/2 cups frozen sliced okra, thawed, patted dry
1 cup chopped red onion

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