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Black-and-White Bean Salad Recipe
Black-and-White Bean Salad Recipe photo by Taste of Home
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Black-and-White Bean Salad Recipe

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4.5 3 2
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This zippy bean salad goes perfectly with a barbecued meal and is also great for a buffet or potluck. Best of all, it can be prepared in no time.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 6-8 servings

Ingredients

  • 1 can (16 ounces) great northern beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1-1/4 cups chopped seeded tomato
  • 1-1/2 cups diced sweet red or yellow pepper
  • 3/4 cup thinly sliced green onions
  • 1/2 cup salsa
  • 3 tablespoons red wine or cider vinegar
  • 2 tablespoons minced fresh parsley or cilantro
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

111 calories: 3/4 cup, 0g fat (0g saturated fat), 0mg cholesterol, 381mg sodium, 20g carbohydrate (3g sugars, 6g fiber), 6g protein .

Directions

  1. In a large bowl combine the first five ingredients. In a small bowl, combine the salsa, vinegar, parsley, salt and pepper. Pour over bean mixture; toss to coat. Cover and refrigerate for at least 1 hour. Yield: 6-8 servings.
Originally published as Black-and-White Bean Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p55


Reviews for Black-and-White Bean Salad

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
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2 Star
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MY REVIEW
Desire_WV
Reviewed Jan. 24, 2011

"Really needs to sit overnight. I wasn't crazy about this as a salad but love it as a bean dip with Nachos. Also from WV so we used ramps instead of green onions."

MY REVIEW
sista rjr
Reviewed Dec. 30, 2010

"I tried this for the first time and my guests went wild over it. It's a sure fire winner."

MY REVIEW
LKAM
Reviewed May. 22, 2008

"My family loved this salad, though I tweaked it a bit. I added an avocado, skipped the vinegar and added 2 TBS. of ranch dressing instead. Sue-Kat"

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