Smoky Bean And Apple Salad Recipes

SMOKY ARUGULA AND APPLE SALAD

Steps:

• Whisk together the mustard and vinegar in a large bowl. Drizzle in the olive oil, whisking until the dressing is emulsified. Season with 1/4 teaspoon salt.
• Using a knife or mandoline, thinly slice the apple into half-moons. Add the apples to the dressing and toss to coat. Add the arugula, smoked almonds and 1/4 teaspoon salt; toss to coat. Dollop the ricotta over the top and serve immediately.

SMOKY BACON AND BEAN SALAD

Steps:

• Heat a small skillet over medium high heat. Add a drizzle of EVOO and the bacon. Crisp the bacon then transfer to a paper towel-lined plate. Add dried chickpeas and reduce heat to medium. Cook until toasted and lightly browned, 10 to 12 minutes. Season chickpeas with salt and crushed pepper flakes and cool.
• Place greens in a salad bowl. Whisk together the mustard, vinegar and about 1/3 cup extra-virgin olive oil. Add bacon and chickpeas to the salad and toss to coat evenly.

BEST APPLE SALAD

Steps:

• In a medium bowl, combine the apples, bell pepper, red onion and kidney beans. In a separate bowl, whisk together the vinegar, honey, mustard and pepper. Pour over the salad, and stir gently to coat.

BLACK BEAN AND GRANNY SMITH APPLE SALAD

Steps:

• Heat the canola oil in a skillet over medium heat. Cook and stir the onion and red bell pepper in the hot oil until the onion has softened and turned translucent, about 5 minutes; season with cumin, salt, and cayenne pepper. Scrape into a mixing bowl; stir in the black beans, apples, lemon juice, and cilantro. Refrigerate until cold before serving.

SMOKY BEAN SALAD WITH MOLASSES DRESSING

Steps:

• Place beans in a 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 hours.
• or up to 4.
• Drain beans.
• Place in a heavy large saucepan.
• Add enough water to cover beans by 3 inches.
• Bring to boil.
• Reduce heat; cover and simmer till tender, about 50 minutes.
• Drain, cool beans completely.
• Whisk sun dried tomatoes, molasses,and chilis into vinegar mixture.
• Gradually whisk in oil.
• Combine beans, onion, and parsley in bowl.
• Add enough dressing to coat salad.
• Season to taste with salt and pepper.
• You can prepare this 6 hours.
• ahead.
• Cover and refrigerate.
• Bring to room temperature.
• before serving.
• Enjoy!

SMOKY BEAN SALAD WITH MOLASSES DRESSING

Steps:

• 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.)

SMOKED TURKEY AND APPLE SALAD

Steps:

• Whisk together first four ingredients. , Place watercress on a platter; top with carrot, tomatoes, turkey and apples. Drizzle with dressing; top with walnuts. Serve immediately.

SMOKY BEAN AND APPLE SALAD

Steps:

• Drain beans and place in a stockpot.
• Cover with 2-3 inches of lightly salted water and bring to a boil.
• Reduce to a simmer and cook for 1-2 hours, depending on size and type of beans.
• Remove from heat and drain any excess water.
• Spread in a shallow dish and refrigerate until cool.
• Combine vinegar, mustard, molasses and chipotle in a mixing bowl. Gradually whisk in oil.
• Combine beans, onion, apples and parsley in a large bowl.
• Add dressing; toss to coat. Adjust seasoning to taste. Refrigerate until ready to serve.