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Black 'N' White Bean Salad

Recipe By: Kay Ogden   Photo By: Kay Ogden
Blank '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.
 
  • Prep: 10 Minutes
  • |
  • Cook: 0 Minutes
  • |
  • Total: 10 Minutes
 
4
 
 
  • 1 (15 ounce) can black beans, rinsed and drained
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  • 1 (15 ounce) can white kidney beans, drained and rinsed
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  • 1/2 cup chopped cucumber
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  • 1/2 cup chopped sweet red pepper
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  • 1/4 cup chopped onion
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  • 1/4 cup minced fresh cilantro
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  • 1/3 cup red wine vinegar
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  • 1/4 cup olive oil
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  • 1/2 teaspoon salt
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  • 1/4 teaspoon garlic powder
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  • 1/8 teaspoon pepper
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  • Lettuce Leaves
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  1. In a large bowl, combine the beans, cucumber, 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 Information
 
 
More Reviews (18)
Reviewed By: Missn2ishn
I made a few substitutions...used navy beans instead of white kidneys...used green onion instead of regular onion..used sesame oil instead of olive oil... and added extra cilantro...this was a hit! My picky 11 yr old LOVED it! She said it reminded her of her favorite cucumber salad from the Thai restaurant...we will definitely make this dish again soon!
Reviewed By: Leslijo
Great recipie! I added alot more cilantra but we love the stuff. This is fresh and delicious.
Reviewed By: linda
A bit bland for my tastes. I think it needs something more, but I haven't figured out what yet.