Lobster-Pinto Bean Salad

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.5 cup canola oil 
• 2 tablespoons canola oil 
• 1  carrots diced finely
• 2 tablespoons dijon mustard 
• 0.3 cup flat-leaf parsley fresh chopped
• 2 cloves garlic finely chopped
• 2 teaspoons r honey 
• 1  jalapeño diced finely
• 1 teaspoon kosher salt 
• 1.5 cups grilled lobster meat chopped
• 0.3 cup blackstrap molasses 
• 1 small onion diced spanish finely
• 0.8 pound pinto beans cooked drained well
• 2 tablespoons red wine vinegar 
• 3 tablespoons water 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Combine the molasses, water, vinegar, mustard, honey, and salt and pepper, to taste, in a medium bowl. Slowly whisk in the oil until emulsified.
2. Heat the oil in a large saute pan over medium-high heat until it begins to shimmer.
3. Add the onion and carrot and cook until soft, about 4 minutes.
4. Add the garlic and jalapeno and cook for 30 seconds.
5. Add the beans and lobster and cook until slightly heated through, about 2 minutes.
6. Transfer to a serving bowl, add the dressing and parsley and toss to coat.
7. Let sit at room temperature for 30 minutes before serving to allow flavors to meld.