Smoky Bean and Apple Salad

• 2 cups dried pinto beans or 2 cups dried cranberry beans or 2 cups dried great northern beans, soaked overnight
• 14 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 3 tablespoons molasses
• 2 teaspoons chipotle chiles in adobo, minced
• 13 cup olive oil
• 34 cup red onion, very thinly sliced
• 2 granny smith apples, diced
• 14 cup minced fresh parsley

1. Drain beans and place in a stockpot.
2. Cover with 2-3 inches of lightly salted water and bring to a boil.
3. Reduce to a simmer and cook for 1-2 hours, depending on size and type of beans.
4. Remove from heat and drain any excess water.
5. Spread in a shallow dish and refrigerate until cool.
6. Combine vinegar, mustard, molasses and chipotle in a mixing bowl.
7. Gradually whisk in oil.
8. Combine beans, onion, apples and parsley in a large bowl.
9. Add dressing; toss to coat.
10. Adjust seasoning to taste.
11. Refrigerate until ready to serve.

pinto beans, apple cider vinegar, mustard, molasses, chipotle chiles, olive oil, red onion, granny smith apples, parsley

Taken from www.food.com/recipe/smoky-bean-and-apple-salad-301324 (may not work)