This White and Black Bean Salad is a refreshing, protein-packed dish that combines the earthy depth of black beans with the creamy texture of Great Northern beans. Tossed with finely chopped red onion, fresh parsley, and minced garlic in a bright red wine vinegar and olive oil dressing, it offers a perfect balance of tangy and savory flavors. The addition of red pepper rings adds a subtle crunch and visual appeal. Ideal for summer picnics, potlucks, or as a light side dish alongside grilled meats, this salad improves as it sits, allowing the flavors to meld together. It is naturally vegan, diabetic-friendly, and incredibly easy to prepare with pantry staples.
White And Black Bean Salad
Description
This White and Black Bean Salad is a refreshing, protein-packed dish that combines the earthy depth of black beans with the creamy texture of Great Northern beans. Tossed with finely chopped red onion, fresh parsley, and minced garlic in a bright red wine vinegar and olive oil dressing, it offers a perfect balance of tangy and savory flavors. The addition of red pepper rings adds a subtle crunch and visual appeal. Ideal for summer picnics, potlucks, or as a light side dish alongside grilled meats, this salad improves as it sits, allowing the flavors to meld together. It is naturally vegan, diabetic-friendly, and incredibly easy to prepare with pantry staples.Ingredients
Directions
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Rinse and drain the Great Northern beans and black beans thoroughly.
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Heat olive oil in a medium skillet over medium heat.
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Add the finely chopped red onion to the skillet.
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Saut the onions until they are crisp-tender, about 3-4 minutes.
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Remove the skillet from heat and allow the onions to cool until warm.
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In a small bowl, whisk together red wine vinegar, minced garlic, parsley, sweetener, salt, and pepper.
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Pour the vinaigrette mixture over the warm onions and stir to combine.
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In a large serving bowl, combine the drained Great Northern beans and black beans.
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Pour the onion and vinaigrette mixture over the beans.
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Gently toss everything together until the beans are evenly coated.
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Garnish with red pepper rings before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 123.3kcal
- % Daily Value *
- Total Fat 7.7g12%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 1224.8mg52%
- Total Carbohydrate 12.5g5%
- Dietary Fiber 2.5g10%
- Sugars 5.7g
- Protein 1.5g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will intensify as the salad sits.
Substitutions: You can substitute the sweetener with honey or maple syrup if not keeping it vegan. Any white bean variety (cannellini, navy) works well in place of Great Northern beans.
Tips: For a heartier salad, you can add diced celery or bell peppers directly to the bean mixture. Ensure beans are well-drained to prevent a watery salad.
