Smoky Bean And Apple Salad Recipes

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SMOKY ARUGULA AND APPLE SALAD



Smoky Arugula and Apple Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

1 tablespoon whole-grain mustard
1 tablespoon apple cider vinegar
2 tablespoons extra-virgin olive oil
Kosher salt
1 apple, such as Fuji or Pink Lady, halved and cored
5 ounces baby arugula
1/2 cup chopped smoked almonds
1/4 cup dry ricotta cheese (see Cook's Note)

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.

FIVE-BEAN SALAD WITH SMOKED PAPRIKA VINAIGRETTE



Five-Bean Salad with Smoked Paprika Vinaigrette image

This upgraded version of a classic bean salad features the rich Spanish flavors of smoked paprika and marcona almonds, balanced by the bright freshness of parsley and celery.

Provided by Anna Stockwell

Categories     Salad     Bean     Side     Kid-Friendly     Quick & Easy     High Fiber     Celery     Spring     Summer     Healthy     Low Cholesterol     Vegan     Parsley     Picnic     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 4-6

Number Of Ingredients 17

2 garlic cloves, finely chopped
1 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice, divided
1/4 cup extra virgin olive oil, divided
1 teaspoon Dijon mustard
1 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1 teaspoon kosher salt, divided, plus more
1 (14-ounce) can dark red kidney beans, drained, rinsed
1 (14-ounce) can pinto beans, drained, rinsed
1 (14 ounce) can white beans, drained, rinsed
1/2 pound green beans, trimmed, halved
1/2 pound yellow wax beans, trimmed, halved
3 celery stalks, cut into 4-inch pieces, shaved into thin ribbons using a vegetable peeler
1 cup fresh parsley leaves
1/2 cup marcona almonds, coarsely chopped
1/2 cup fresh celery leaves (optional)

Steps:

  • Whisk garlic, lemon zest, 2 Tbsp. lemon juice, 2 Tbsp. oil, mustard, paprika, cayenne, and 1/2 tsp. salt in a large bowl. Add kidney, pinto, and white beans and toss to combine. Let rest until ready to use.
  • Cook green and yellow wax beans in a large pot of boiling salted water, stirring occasionally, until crisp-tender, about 3 minutes, then shock in a large bowl of ice water and drain.
  • Whisk remaining 2 Tbsp. oil, 2 Tbsp. lemon juice, and 1/2 tsp. salt in another large bowl. Add green and yellow wax beans, celery ribbons, parsley, almonds, and celery leaves, if using, and toss to combine.
  • Transfer canned bean mixture to a platter or serving bowl, then top with fresh bean mixture.
  • Do Ahead
  • The canned bean salad can be dressed and chilled for up to 1 day.

BLACK BEAN AND GRANNY SMITH APPLE SALAD



Black Bean and Granny Smith Apple Salad image

A colorful, tongue-tantalizing salad using black beans and tart apples. This salad can be served plain, on a bed of lettuce, or with tortilla chips.

Provided by Mickey

Categories     Salad     Beans     Black Bean Salad Recipes

Time 1h25m

Yield 4

Number Of Ingredients 10

1 tablespoon canola oil
1 onion, diced
1 red bell pepper, chopped
2 teaspoons ground cumin
½ teaspoon salt
⅛ teaspoon cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
2 Granny Smith apples, unpeeled, cored, and chopped
2 tablespoons lemon juice
2 tablespoons chopped fresh cilantro

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.

Nutrition Facts : Calories 87.9 calories, Carbohydrate 14.1 g, Fat 3.9 g, Fiber 2.6 g, Protein 1.1 g, SaturatedFat 0.3 g, Sodium 296.2 mg, Sugar 9.7 g

SMOKY BEAN SALAD WITH MOLASSES DRESSING



Smoky Bean Salad With Molasses Dressing image

Just the name of this recipe makes my mouth water! The chipotle chilies give it the smoked flavor. You can use canned beans and save a lot of time. Enjoy! Prep time includes soaking. A Spanish recipe.

Provided by Sharon123

Categories     Southwestern U.S.

Time 4h50m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups great northern beans (or, if you prefer, use canned beans)
1/4 cup sherry wine vinegar
1 tablespoon yellow mustard seeds
1/4 cup finely chopped drained sun-dried tomato packed in oil
3 tablespoons light molasses
2 teaspoons finely chopped canned chipotle chiles
1/3 cup olive oil
3/4 cup finely chopped red onion
1/4 cup minced fresh parsley

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 BACON AND BEAN SALAD



Smoky Bacon and Bean Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

Extra-virgin olive oil, for drizzling, plus 1/3 cup
4 slices bacon, chopped
2 (15-ounce) cans chickpeas, rinsed and dried
Salt
Few healthy pinches crushed red pepper flakes
3 hearts romaine, chopped
1 rounded teaspoon Dijon mustard
3 tablespoons balsamic vinegar, eyeball it

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.

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