Best 6 Black And White Bean Salad Recipes
Calling all salad lovers! Get ready to embark on a culinary journey with our tantalizing Black and White Bean Salad. This vibrant dish is a symphony of flavors and textures, featuring a harmonious blend of creamy white beans, hearty black beans, crisp vegetables, and a zesty dressing.
In this article, we present two enticing variations of this classic salad. Our first recipe offers a delightful combination of black beans, corn, tomatoes, red onion, and cilantro, all tossed in a tangy vinaigrette. The second recipe takes a Mediterranean twist, incorporating chickpeas, cucumber, feta cheese, Kalamata olives, and a delectable lemon-tahini dressing.
Whether you're seeking a light and refreshing lunch option or a healthy side dish to complement your main course, these black and white bean salads are sure to satisfy your cravings. With their vibrant colors, diverse textures, and irresistible flavors, they're a feast for both the eyes and the palate. Get ready to elevate your salad game with these culinary masterpieces!
RED, WHITE AND BLACK BEAN SALAD
This is an adaptation of several bean recipes from different sources. It is best after leaving overnight for the flavors to meld. Serve at room temperature.
Provided by gtsdls1
Categories Salad Beans Black Bean Salad Recipes
Time 8h20m
Yield 8
Number Of Ingredients 14
Steps:
- Pour the corn into a microwave-safe dish; cook in the microwave until heated through, 2 to 3 minutes. Drain any excess liquid, and set aside to cool completely.
- Blend the cider vinegar, lime juice, garlic, cumin, Dijon mustard, black pepper, salt, olive oil, and cilantro together in a blender until combined.
- Toss the cooled corn with the black beans, butter beans, red onion, and red bell pepper in a large bowl; pour the blended dressing over the bean mixture. Refrigerate overnight; allow to come to room temperature before serving.
Nutrition Facts : Calories 278.8 calories, Carbohydrate 18.2 g, Fat 21.5 g, Fiber 3.5 g, Protein 4.1 g, SaturatedFat 3 g, Sodium 383.2 mg, Sugar 3.6 g
BLACK-AND-WHITE BEAN SALAD
This zippy bean salad goes perfectly with a barbecued meal and is also great for a buffet or potluck. Best of all, it can be prepared in no time.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl combine the first five ingredients. In a small bowl, combine the salsa, vinegar, parsley, salt and pepper. Pour over bean mixture; toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 111 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 381mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 6g fiber), Protein 6g protein.
BLACK BEAN AND WHITE CORN SALAD
A favorite of our family. Excellent to accompany a Mexican-themed meal.
Provided by BirdLady
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Mix white corn, black beans, tomatoes, red bell pepper, red onion, cilantro, lime juice, tequila, salt, and black pepper in a large salad bowl.
Nutrition Facts : Calories 228.4 calories, Carbohydrate 47.3 g, Fat 1.4 g, Fiber 11.6 g, Protein 10.9 g, SaturatedFat 0.2 g, Sodium 418.2 mg, Sugar 3.2 g
RED, WHITE AND BLACK BEAN SALAD
Categories Salad Bean Side Marinate Fourth of July Picnic Vegetarian Quick & Easy High Fiber
Yield 6 to 8 side dish
Number Of Ingredients 24
Steps:
- Long version: Soak beans overnight in cold water. Drain and cook in cold water until tender but not mushy. Quick version: Drain and rinse canned beans Place beans in large bowl and add remaining 5 ingredients. Chill. Make vinaigrette in blender, processor or just a airtight jar. Add as much vinaigrette, to bean mixture as suits your taste. Keep in mind the beans will absorb quite a bit of the flavors and sauce over time. Toss together well and chill until needed. Can be made ahead but recommend that salad be consumed in two days. Add to fajitas or tacos. Leftover vinaigrette is wonderful on leaf salads, pork or chicken. Pairs well with a semi-dry Riesling or dry Chenin Blanc. Depends on your main, of course.
BLACK-AND-WHITE SUMMER BEAN SALAD
A sweet, just-picked tomato is key to this refreshing salad. If none look great, use naturally-sweet grape tomatoes instead.
Provided by boomboomboom
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine beans, tomato, onion and celery. Gently stir in vinegar and sprinkle with parsley; season to taste with salt and pepper. Yields about 1 cup per serving.
Nutrition Facts : Calories 149, Fat 0.5, SaturatedFat 0.1, Sodium 318.2, Carbohydrate 28.3, Fiber 8.3, Sugar 2.1, Protein 9.1
BLACK AND WHITE BEAN SALAD
Enjoy this canned bean and veggies salad recipe that's made using beans and corn and Old El Paso® Green Chiles - perfect for a flavorful side dish that's ready in just 20 minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- In Dutch oven or large saucepan, bring 6 cups water to a boil. Meanwhile, cut bell peppers in half lengthwise; remove seeds. Place peppers in boiling water for 2 minutes. Drain; rinse with cold water until cool.
- In large bowl, combine vinegar, chili powder, salt and oil; blend well. Add all remaining ingredients except lettuce and bell peppers; blend well.
- Spoon bean mixture into pepper halves. Serve immediately on lettuce-lined plates, or refrigerate until serving time.
Nutrition Facts : Calories 320, Carbohydrate 53 g, Cholesterol 0 mg, Fat 1, Fiber 16 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 840 mg, Sugar 7 g, TransFat 0 g
Tips:
- Use canned beans for convenience: Canned beans are a great time-saver and they're just as nutritious as dried beans. Just be sure to rinse them well before using.
- Cook your own beans if you have time: Cooking your own beans is more economical and you can control the seasoning. Just be sure to soak them overnight before cooking.
- Use a variety of beans: Don't be afraid to experiment with different types of beans. Black beans, white beans, kidney beans, and chickpeas are all great options for this salad.
- Add your favorite vegetables: This salad is a great way to use up leftover vegetables. Try adding chopped celery, carrots, bell peppers, or corn.
- Make it a main course: This salad is hearty enough to be a main course. Just add some grilled chicken, shrimp, or tofu.
- Serve it as a side dish: This salad is also a great side dish for grilled meats or fish.
- Make it ahead of time: This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Conclusion:
Black and white bean salad is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It's also a great way to use up leftover beans and vegetables. With its simple ingredients and easy preparation, this salad is a great option for busy weeknights or potlucks.
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