Lobster-Pinto Bean Salad Recipe

Name: Lobster-Pinto Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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
Salad:
4
Heat the oil in a large saute pan over medium-high heat until it begins to shimmer.
5
Add the onion and carrot and cook until soft, about 4 minutes.
6
Add the garlic and jalapeno and cook for 30 seconds.
7
Add the beans and lobster and cook until slightly heated through, about 2 minutes.
8
Transfer to a serving bowl, add the dressing and parsley and toss to coat.
9
Let sit at room temperature for 30 minutes before serving to allow flavors to meld.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup molasses, 3 tablespoons water, 2 tablespoons red wine vinegar, 2 tablespoons Dijon mustard, and more.

Yes, Lobster-Pinto Bean Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Lobster-Pinto Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions