Black Bean And Granny Smith Apple Salad Recipes

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SHREDDED BEET AND APPLE SALAD



Shredded Beet and Apple Salad image

Drizzle fresh apple and beets with a shallot vinaigrette and top with candied walnuts.

Provided by Food Network Kitchen

Time 20m

Yield 6

Number Of Ingredients 11

1 tablespoon finely chopped shallots
1 tablespoon white wine vinegar
2 teaspoons whole grain mustard
1 teaspoon honey
Kosher salt and freshly ground black pepper
3 tablespoons walnut oil
2 Granny Smith apples
1 beet, trimmed and peeled
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped candied walnuts

Steps:

  • Whisk the shallots, vinegar, mustard, honey, 1 teaspoon salt and a few grinds of pepper in a large bowl until well combined. Slowly drizzle in the walnut oil, whisking constantly to make a smooth, slightly thick dressing.
  • With a mandoline or the julienne blade of a food processor, shred the apples and beet into long thin matchsticks.
  • Spread the beets out on a serving platter and top with the apples. Drizzle the vinaigrette over top and sprinkle with the chives, parsley, walnuts, salt and pepper. Toss together right before serving.

BLACK BEANS AND RICE WITH CHICKEN AND APPLE SALSA



Black Beans and Rice With Chicken and Apple Salsa image

Canned beans get an upgrade thanks to garlic and spices.

Provided by Bon Appétit Test Kitchen

Categories     Bean     Chicken     Fruit     Poultry     Rice     Low Fat     Quick & Easy     Low Sodium     Dinner     Lunch     Apple     Legume     Healthy     Low Cholesterol     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 16

1 cup chopped peeled Granny Smith apple
1/2 cup chopped cilantro, divided
1/3 cup finely chopped red onion, divided
1 teaspoon (or more) fresh lime juice
1/3 cup finely chopped green bell pepper
2 tablespoons vegetable oil
3 garlic cloves, minced
1 1/2 teaspoons chili powder
1 teaspoon ground coriander
3/4 teaspoon cumin seeds
3 cups low-salt chicken broth
2 15-ounce cans black beans, rinsed and drained
Kosher salt and freshly ground black pepper
4 cups cooked brown or white rice
1 2-3-pound rotisserie chicken, skin discarded and meat shredded
4-6 lime wedges

Steps:

  • Combine apple, 1/4 cup cilantro, 2 tablespoons onion, and 1 teaspoon lime juice in a small bowl; toss to coat. Set apple salsa aside.
  • Combine remaining onion, bell pepper, and oil in a large skillet. Cook over medium heat, stirring often, until completely softened, 6-7 minutes. Add garlic and next 3 ingredients; stir constantly for 2 minutes. Stir in broth and beans; bring to a boil. Reduce heat to medium; simmer briskly, mashing some of the beans with the back of a spoon and stirring often, until sauce is thickened, 8-10 minutes. Season with salt, pepper, and more lime juice, if desired.
  • Divide rice and beans among plates. Top with some chicken and apple salsa. Garnish with remaining 1/4 cup cilantro and lime wedges.

BEET AND APPLE SALAD



Beet and Apple Salad image

Provided by Michael Symon : Food Network

Time 10m

Yield 10 servings

Number Of Ingredients 9

1 pound uncooked beets peeled and grated
1 pound Granny Smith apples peeled and grated
1/2 pound celery root, peeled and grated
2 scallions, diced
4 ounces apple juice
2 ounces sherry vinegar
4 ounces olive oil
2 bunches picked watercress
Salt and pepper

Steps:

  • Mix beets, apples, celery root and scallions together. Season with salt and pepper and set aside. Whisk together apple juice, vinegar and whisk in olive oil slowly. Pour mixture over beets cover tightly and refrigerate for 3 hours. Romove from refrigerator, toss in watercress and serve.

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