Black 'n' White Bean Salad Recipe

4.5 2 3
Black 'n'  White Bean Salad Recipe
Black 'n' White Bean Salad Recipe photo by Taste of Home
Publisher Photo

Black 'n' White Bean Salad Recipe

Read Reviews
4.5 2 3
Publisher Photo
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.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
4-6 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) white kidney 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 or parsley
  • 1/3 cup cider or red wine vinegar
  • 1/4 cup olive or vegetable oil
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • Lettuce leaves, optional

Directions

In a large bowl, combine the first six ingredients. In a small bowl, whisk 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: 4-6 servings.
Originally published as Black 'n' White Bean Salad in Taste of Home August/September 1997, p11

Nutritional Facts

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

  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) white kidney 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 or parsley
  • 1/3 cup cider or red wine vinegar
  • 1/4 cup olive or vegetable oil
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • Lettuce leaves, optional
  1. In a large bowl, combine the first six ingredients. In a small bowl, whisk 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: 4-6 servings.
Originally published as Black 'n' White Bean Salad in Taste of Home August/September 1997, p11

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBlack 'n' White Bean Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
dancingfool User ID: 7427237 49727
Reviewed Aug. 20, 2014

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

MY REVIEW
Nancy Wilt User ID: 4361298 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."

Loading Image