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Black ‘n’ White Bean Salad

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
  • Makes
    6 servings


  • 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


  • 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.

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Average Rating:
  • DanSmith23434
    Feb 6, 2020

    I've tried numerous bean salad recipes in the past and was always unimpressed with the results. This one hit the mark - finally. I think the different thing in this one is the red wine vinegar. Limes, lemons just don't provide the punch that the vinegar does.

  • 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.

  • serendipity1212
    Sep 16, 2006

    No comment left