Black ‘n’ White Bean Salad

Name: Black 'n' White Bean Salad
Prep time: 10 min
Total time: 10 min
Yield: 6 servings.
Ingredients: 1 can (15 ounces) black beans, rinsed and drained; 1 can (15 ounces) cannellini 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; 1/3 cup red wine vinegar; 1/4 cup olive oil; 1/2 teaspoon salt, optional; 1/4 teaspoon garlic powder; 1/8 teaspoon pepper; Lettuce leaves, optional

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.

Ingredients

1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) cannellini 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
1/3 cup red wine vinegar
1/4 cup olive 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 beans, cucumber, red pepper, onion and cilantro.
In a small bowl, whisk the 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.

Nutrition 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.

Originally published as Black 'N' White Bean Salad in Taste of Home August/September 1997

Reviews

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Average Rating:

dancingfool

Aug 20, 2014

I really liked it! Unfortunately my husband did not.
Nancy Wilt

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.