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 Recipe

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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.
TOTAL TIME: Prep: 10 min. + chilling
MAKES:4-6 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 4-6 servings


  • 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

Nutritional Facts

1/2 cup: 187 calories, 5g fat (0g saturated fat), 0mg cholesterol, 219mg sodium, 26g carbohydrate (0g sugars, 0g fiber), 9g protein Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.


  1. In a large bowl, combine the beans, cucumber, red pepper, onion and cilantro.
  2. 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.
Originally published as Black 'n' White Bean Salad in Taste of Home August/September 1997, p11

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dancingfool 49727
Reviewed Aug. 20, 2014

"I really liked it! Unfortunately my husband did not."

Nancy Wilt 45681
Reviewed Aug. 23, 2011

"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."

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