Black 'n' White Bean Salad
Taste of Home
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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.
SERVINGS: 4-6
CATEGORY: Salads
METHOD: Chill
TIME: Prep: 10 min. + chilling
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
- 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. Yield: 6 servings.