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Black 'n'  White Bean Salad Recipe

Black 'n' White Bean Salad Recipe

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.
TOTAL TIME: Prep: 10 min. + chilling YIELD:4-6 servings

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

  • 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.

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.

Reviews for Black 'n' White Bean Salad

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MY REVIEW
dancingfool
Reviewed Aug. 20, 2014

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

MY REVIEW
Nancy Wilt
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."

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