Lobster-Pinto Bean Salad (Bobby Flay) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1/4 cup molasses |
3 tablespoons water |
2 tablespoons red wine vinegar |
2 tablespoons dijon mustard |
2 teaspoons clover honey |
1 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1/2 cup canola oil |
2 tablespoons canola oil |
1 small spanish onion, finely diced |
1 carrot, finely diced |
2 cloves garlic, finely chopped |
1 jalapeno, finely diced |
3/4 pound pinto beans, soaked overnight, cooked until tender and drained well |
1 1/2 cups grilled chopped lobster meat |
mustard-molasses dressing |
1/4 cup chopped fresh flat-leaf parsley |
Directions:
1. Dressing:
2. Combine the molasses, water, vinegar, mustard, honey, and salt and pepper, to taste, in a medium bowl. Slowly whisk in the oil until emulsified.
3. Salad:
4. 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.
5. 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.
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