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 .
