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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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


  • 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

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


  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

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Desire_WV User ID: 5744803 48221
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."

sista rjr User ID: 5731886 202215
Reviewed Dec. 30, 2010

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

LKAM User ID: 1308936 22575
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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