Lobster-Pinto Bean Salad
Serves: 3
Rowena Kautzer
1 January 1970
Based on User reviews:
52
Spice
43
Sweetness
40
Sourness
42
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1 cup
Molasse3 tbsps
Water2 tbsps
Red Wine Vinegar2 tbsps
Dijon Mustard2 tsps
Clover Honey1 tsp
Kosher Salt2 tbsps
Canola Oil1 small
Onion (spanish, finely diced)2 cloves
Garlic (finely chopped)1.5 cups
Lobster Meat (grilled chopped)Directions:
1
Combine the molasses, water, vinegar, mustard, honey, and salt and pepper, to taste, in a medium bowl
2
Slowly whisk in the oil until emulsified
3
Heat the oil in a large saute pan over medium-high heat until it begins to shimmer
4
Add the onion and carrot and cook until soft, about 4 minutes
5
Add the garlic and jalapeno and cook for 30 seconds
6
Add the beans and lobster and cook until slightly heated through, about 2 minutes
7
Transfer to a serving bowl, add the dressing and parsley and toss to coat
8
Let sit at room temperature for 30 minutes before serving to allow flavors to meld