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Black 'n' White Bean Salad

 Black 'n'  White Bean Salad
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.
4-6 ServingsPrep: 10 min. + chilling


  • 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


  • 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,

2 of 2

Black 'n' White Bean Salad (continued)

Nutritional Facts: 5 g fat. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.