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Black-and-White Bean Salad Recipe

Black-and-White Bean Salad Recipe

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 YIELD: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

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.

Nutritional Facts

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

Reviews for Black-and-White Bean Salad

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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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