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Turkey Pinto Bean Salad with Southern Molasses Dressing

 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, Gainesville, Florida
6 ServingsPrep: 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.

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Turkey Pinto Bean Salad with Southern Molasses Dressing (continued)

Nutritional Facts: 1-1/3 cups equals 379 calories, 7 g fat (1 g saturated fat), 60 mg cholesterol, 483 mg sodium, 49 g carbohydrate, 7 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 2-1/2 starch, 1 vegetable, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.