I love beans! I recently followed a recipe from Epicurious for a bean salad, and made a couple of substitutions.
Smoky bean salad with molasses dressing
2 cups dried Great Northern beans
1/4 cup Sherry wine vinegar
1 tablespoon yellow mustard seeds
1/4 cup finely chopped drained oil-packed sun-dried tomatoes
3 tablespoons mild-flavored (light) molasses (I substituted Agave nectar)
2 teaspoons finely chopped canned chipotle chilies*
1/3 cup olive oil (I used less, base it on your diet limit)
3/4 cup finely chopped red onion
1/4 cup minced fresh parsley
* Canned chipotle chilies packed in adobo sauce are available at Latin American markets and some supermarkets.
Place beans in large bowl. Add enough cold water to cover by 2 inches. Let stand at least 4 hours or overnight.
Combine vinegar and mustard seeds in medium bowl. Let stand at least 1 hour and up to 4 hours.
Drain beans. Place in large saucepan. Add enough water to cover beans by 3 inches. Bring to boil. Reduce heat; cover and simmer until tender, about 50 minutes. Drain. Cool beans completely.
Whisk sun-dried tomatoes, molasses and chipotle chilies into vinegar mixture. Gradually whisk in oil. Combine beans, red onion and parsley in large bowl. Add enough dressing to coat salad. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)