Pinto Bean Salad with Spiced Molasses Dressing

• 1/2 cup sundried tomatoes not packed in oil
• 1 clove garlic
• 1/2 cup molasses
• 2 1/2 tablespoons apple cider vinegar
• 2 teaspoons olive oil, extra-virgin
• 1 teaspoon dry mustard
• 1 1/2 teaspoons chipotle chili peppers minced, in adobo sauce (optional)
• 1 x salt to taste
• 1 x black pepper freshly ground, to taste
• 15 ounces pinto beans rinsed, canned
• 1 each green bell peppers seeded and diced
• 1 small red onion diced

1. Place tomatoes in a medium saucepan and cover with water.
2. Bring to a simmer.
3. Reduce heat to low and simmer until softened, about 10 minutes.
4. Drain and place in a blender with garlic, molasses, vinegar, oil, mustard and chipotle, if using.
5. Puree until smooth, stopping to scrape down sides once or twice.
6. Season with salt and pepper.
7. Combine beans, bell pepper and onion in a large bowl.
8. Toss with dressing.
9. Taste and adjust seasoning with salt and pepper.
10. Cover and refrigerate for at least 2 hours before serving.

tomatoes, clove garlic, molasses, apple cider vinegar, olive oil, mustard, chipotle chili peppers, salt, black pepper, pinto beans, green bell peppers, red onion

Taken from recipeland.com/recipe/v/pinto-bean-salad-spiced-molasse-48750 (may not work)