Turkey Pinto Bean Salad & Southern Molasses Dressing

              Makes 6 servings

1/2                    cup oil-packed sun-dried tomatoes
1                       garlic clove  , peeled and halved
1/2                    cup molasses
3                       tablespoons  cinder vinegar
1                       teaspoon mustard
1/2                    teaspoon salt
1/4                    teaspoon coarsely  ground pepper
3                       cups  cubed cooked turkey breast
2                       cans (15 ounces) pinto beans , rinsed and drained .
1                      medium green pepper , diced
2                      celery ribs , diced
1                      cup chopped sweet onion
1/4                   cup minced fresh parsley

1.           Drain tomatoes  , reserving 2 tablespoons oil . Place  garlic  and tomatoes in a food processor  ; cover and process until chopped . Add the molasses , vingar , mustard  , salt  , pepper and reserved oil . Cover and pprocess until smooth .
2 .          In a large bowl , combine  the turkey , beans  and toss  to coat . Cover and refrigerate  for at least 2 hours  before serving .

Here's a fresh way to  rethink leftover holiday turkey  . It's tasty  and loaded  with good-for-you protein .