Turkey Pinto Bean Salad with Southern Molasses Dressing Recipe

Turkey Pinto Bean Salad with Southern Molasses Dressing Recipe
Turkey Pinto Bean Salad with Southern Molasses Dressing Recipe photo by Taste of Home
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Turkey Pinto Bean Salad with Southern Molasses Dressing Recipe

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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
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. + chilling

Ingredients

  • 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

Directions

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. Yield: 6 servings.
Originally published as Turkey Pinto Bean Salad with Southern Molasses Dressing in Taste of Home November 2011, p73

Nutritional Facts

1-1/3 cups: 379 calories, 7g fat (1g saturated fat), 60mg cholesterol, 483mg sodium, 49g carbohydrate (19g sugars, 7g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 2-1/2 starch, 1 vegetable, 1 fat.

  • 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
  1. 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.
  2. 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. Yield: 6 servings.
Originally published as Turkey Pinto Bean Salad with Southern Molasses Dressing in Taste of Home November 2011, p73

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