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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


  • 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.

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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Reviewed Aug. 20, 2014

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

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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