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Black 'n' White Bean Salad Recipe

Black 'n' White Bean Salad Recipe photo by Taste of Home

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Black 'n' White Bean Salad is a cool, hearty side dish Kay Ogden created after tasting a similar one in a restaurant. "It goes together in no time and complements most entrees," reports this Grants Pass, Oregon reader.

This recipe is:

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Diabetic Friendly

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Black 'n' White Bean Salad Recipe

Prep: 10 min. + chilling

Yield: 4-6 Servings

10 10

Ingredients

1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1/2 cup chopped cucumber
1/2 cup chopped sweet red pepper
1/4 cup chopped onion
1/4 cup minced fresh cilantro
1/3 cup red wine vinegar
1/4 cup olive oil
1/2 teaspoon salt, optional
1/4 teaspoon garlic powder
1/8 teaspoon pepper
Lettuce leaves, optional

Directions

In a large bowl, combine the beans, cucumber, red pepper, onion and cilantro.
In a small bowl, whisk the vinegar, oil and seasonings. Pour over bean mixture and toss to coat. Cover and refrigerate until serving. Using a slotted spoon, serve over lettuce if desired. Yield: 6 servings.

Nutritional Facts One 1/2-cup serving (prepared without salt) equals 187 calories, 219 mg sodium, 0 cholesterol, 26 g carbohydrate, 9 g protein, 5 g fat. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

Originally published as Black 'n' White Bean Salad in Taste of Home August/September 1997, p11

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Black 'n' White Bean Salad

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(1-1) of 1 reviews

Reviewed on Aug. 23, 2011 by Nancy Wilt

I make this salad for almost every potluck. Never a time goes by where someone doesn't ask for the recipe. I substitute small white beans for the cannellinin beans. I have been making this recipe since it was published in your magazine over 12 years ago.