Turkey Pinto Bean Salad with Southern Molasses Dressing

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

½ cup oil-packed sun-dried tomatoes

1 garlic clove, peeled and halved

½ cup molasses

3 tablespoons cider vinegar

1 teaspoon prepared mustard

½ teaspoon salt

¼ 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

¼ cup minced fresh parsley

Lettuce leaves, optional

Directions at tasteofhome.com

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