Black and White Bean Salad

Name: Black and White Bean Salad
Prep time: 20

5 out of 5 stars (based on 11 reviews)

20 min prep

8 servings

Carrot Icon for Number of Ingredients Size

10 ingredients

This protein rich quick Black and White Bean salad appeals to the eye as well as the palate. It’s black and white beans studded with yellow corn kernels and bright red pieces of sweet...

2 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon honey
1 16-ounce can black beans, drained and rinsed
1 16-ounce can white navy beans, drained and rinsed
1 cup frozen corn kernels, thawed
2½ cup chopped peppadew peppers, drained
¼ cup chopped red onion
2 tablespoons chopped cilantro
salt and pepper to taste

Missing an Ingredient?

Visit our ingredient substitution guide ›

Nutrition Facts

Calories

185 cals

Fat

4 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

29 g

Sugar

3 g

Fiber

8 g

Protein

9 g

Sodium

445 mg

Directions

In a large bowl, whisk together red wine vinegar, olive oil, and honey.
Add black beans, white beans, corn, peppadews, red onion and cilantro. Toss with dressing and season with salt and pepper.
Chill at least 2 hours before serving.

Chef Tips

Peppadew peppers can be found at the antipasti bar of your grocery store. You could use bottled roasted red peppers if you can’t find them.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Black and White Bean Salad