Turkey Pinto Bean Salad With Southern Molasses Dressing Food

TURKEY PINTO BEAN SALAD WITH SOUTHERN MOLASSES DRESSING

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.

LOBSTER-PINTO BEAN SALAD

Steps:

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

PINTO BEAN SALAD

Steps:

• Place beans in large Dutch oven and cover with fresh water.
• Add bay leaf and bring to a boil.
• Cover and simmer for 30 minutes.
• Stir in salt and simmer another 30 minutes, until beans are tender.
• Remove bay leaf and drain beans.
• Allow beans to cool to warm, but no longer hot.
• Combine lemon juice, lime juice and salt.
• Beat in olive oil gradually until mixed well.
• Add garlic and cilantro.
• Check seasonings.
• Pour dressing over warm beans and toss.
• Add chopped tomatoes and onions and toss well.

ZESTY SOUTHERN PASTA AND BEAN SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse pasta in cold water. Place in a large mixing bowl and add dressing and salt; mix well.
• Combine pinto beans and black beans in a colander; rinse with cold water and add to pasta. Add corn, tomatoes, cumin, chili powder, onion powder, garlic powder, dried red pepper flakes and salt and pepper to taste; toss lightly.
• Chill salad in refrigerator until ready to serve.

SMOKY BEAN SALAD WITH MOLASSES DRESSING

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!

SMOKY BEAN SALAD WITH MOLASSES DRESSING

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.)

BLACK AND PINTO BEAN SALAD

Steps:

• Combine all ingredients and refrigerate for 1 hour prior to serving.

TOMATO AND MINT SALAD WITH POMEGRANATE DRESSING

Steps:

• Combine first 8 ingredients. Whisk pomegranate molasses and oil in small bowl. Season with salt and pepper; toss.

TURKEY AND BEAN SALAD

Steps:

• Add 2/3 tsp oil to a saute pan and heat on medium-high setting.
• Add turkey, green beans, onion, chickpeas and cook until turkey is done and veggies are crisp and tender.
• Into a saute pan add 1/3 tsp oil, water, cider vinegar, dry mustard, and celery salt.
• Heat until mixture comes to a boil and pour over turkey and veggies.
• Stir to coat well.
• Toss lettuce, tomato, mushroom and cucumber and place in the centre of a dinner plate.
• Top the salad with turkey mixture and serve.