Black Bean Salad Featuring Granny Smith Apples

A refreshing salad combines the hearty texture of black beans with the crisp, tart flavor of Granny Smith apples for a perfect balance of sweet and savory. It's a quick, nutritious dish that's great as a light lunch or a tasty side.

Cooking Pointers

Rinse the black beans well to reduce any canned bean taste.
Use fresh, firm Granny Smith apples to keep the salad crisp.
Let the salad chill for at least 30 minutes to allow flavors to blend.

Ingredients 0/9

1 tablespoon canola oil 1 onion, diced 1 red bell pepper, chopped 2 teaspoons ground cumin ½ teaspoon salt 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

Why This Recipe Is So Enjoyable

This salad is a perfect mix of sweet, tangy, and savory flavors. The crisp Granny Smith apples add a refreshing crunch that balances the creamy black beans. It’s a healthy, colorful dish that’s quick to prepare and great for any season.

Directions

Heat some canola oil in a skillet over medium heat. Add the chopped onion and red bell pepper, cooking and stirring occasionally until the onion becomes soft and a bit translucent, which should take about 5 minutes. Sprinkle in the cumin, salt, and a pinch of cayenne pepper, then give everything a good stir to blend the flavors. Transfer the cooked veggies to a mixing bowl, then add the black beans, diced Granny Smith apples, fresh lemon juice, and chopped cilantro. Mix everything together gently. Pop the salad in the fridge to chill for a bit before serving—it tastes even better when it’s nice and cold.

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people cooked this recipe

By David Brown

David shares approachable recipes, helpful cooking tips, and simple meal ideas.

Serving Ideas To Try

Serve this salad as a light lunch or a side dish alongside grilled chicken or fish. It also pairs well with tortilla chips for a tasty snack or appetizer.

How To Store This Recipe

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the salad chilled to maintain the crunch of the apples and the freshness of the dressing.