Lunch Box Apple Bean Salad Recipes

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.

Steps:

• Place apples in resealable container. Add dressing; toss to coat.
• Top with layers of remaining ingredients; seal container.
• Toss salad just before serving.

Steps:

• Preheat oven to 350 degrees.
• Bring a pot of water to a boil.
• Peel an drain zucchini.
• Slice it lengthwise into quarters.
• Cut all the seeds out.
• Slice the zucchini into slices that resemble apple slices.
• You should have about 6 cups.
• Boil the zucchini in the boiling water for 3 minutes.
• Drain well.
• Mix together the 1 cup of fructose, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 2 tablespoons flour.
• Sprinkle over the zucchini slices and toss to coat evenly.
• Place zucchini slices into a greased 8 or 9 inch square baking pan.
• Mix the remaining ingredients together to make the crumb topping.
• Distribute it evenly it evenly over the zucchini.
• Bake for 45 minutes, until topping is browned and crispy.
• May be served warm, cold or at room temperature.
• Yield: 6-8 servings.