Black Bean And Granny Smith Apple Salad Recipes
SHREDDED BEET AND APPLE SALAD
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
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
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
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
Provided by Michael Symon : Food Network
Time 10m
Yield 10 servings
Number Of Ingredients 9
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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