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

Black-and-White Bean Salad Recipe

Read Reviews (3)
4.5 3
Publisher Photo
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

1 serving (3/4 cup) equals 111 calories, trace fat (trace saturated fat), 0 cholesterol, 381 mg sodium, 20 g carbohydrate, 6 g fiber, 6 g 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

Nutritional Facts

1 serving (3/4 cup) equals 111 calories, trace fat (trace saturated fat), 0 cholesterol, 381 mg sodium, 20 g carbohydrate, 6 g fiber, 6 g protein.

Reviews for Black-and-White Bean Salad(3)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
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MY REVIEW
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
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
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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