Ingredients
1/2 cup oil-packed sun-dried tomatoes1 garlic clove, peeled and halved1/2 cup molasses3 tablespoons cider vinegar1 teaspoon prepared mustard1/2 teaspoon salt1/4 teaspoon coarsely ground pepper3 cups cubed cooked turkey breast2 cans (15 ounces each) pinto beans, rinsed and drained1 medium green pepper, diced2 celery ribs, diced1 cup chopped sweet onion1/4 cup minced fresh parsleyLettuce leaves, optional
Preparation
Drain tomatoes, reserving 2 tablespoons oil. Place garlic and tomatoes in a food processor; cover and process until chopped. Add the molasses, vinegar, mustard, salt, pepper and reserved oil. Cover and process until smooth.
In a large bowl, combine the turkey, beans, green pepper, celery, onion and parsley. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours. If desired, serve with lettuce leaves.
