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Black 'N' White Bean Salad

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."

Rate/Review | Read Reviews (27)

Prep Time:
10 Min

Ready In:
10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can white kidney beans, drained and rinsed
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
1/4 teaspoon garlic powder
1/8 teaspoon pepper
Lettuce Leaves

Directions

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.

Footnotes

Diabetic Exchanges: One 1/2-cup serving (prepared without salt) equals 1-1/2 starch, 1 vegetable, 1 fat; also, 187 calories, 219 mg sodium, 0 cholesterol, 26 gm carbohydrate, 9 gm protein, 5 gm fat.