White And Black Bean Salad

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.

Cooking Method: Sautéing

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 8

Calories: 123.3

Dietary: Diabetic, Gluten-free, Vegan, Vegetarian

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

2 cup Finely chopped red onion
2 tablespoon Olive or vegetable oil
1/3 cup Red wine vinegar
1/4 cup Chopped red pepper
2 tablespoon Minced parsley
2 cloves Garlic, minced
2 tablespoon NutraSweet Spoonful
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 can (15 oz) Great Northern beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1/2 cup Red pepper rings (for garnish)

Directions

1
Rinse and drain the Great Northern beans and black beans thoroughly.
2
Heat olive oil in a medium skillet over medium heat.
3
Add the finely chopped red onion to the skillet.
4
Saut the onions until they are crisp-tender, about 3-4 minutes.
5
Remove the skillet from heat and allow the onions to cool until warm.
6
In a small bowl, whisk together red wine vinegar, minced garlic, parsley, sweetener, salt, and pepper.
7
Pour the vinaigrette mixture over the warm onions and stir to combine.
8
In a large serving bowl, combine the drained Great Northern beans and black beans.
9
Pour the onion and vinaigrette mixture over the beans.
10
Gently toss everything together until the beans are evenly coated.
11
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.

Keywords: bean, beans, black, white, great, northern, salad, vegan, healthy, side, dish, onion, garlic, parsley, vinaigrette, picnic, summer, protein, fiber, easy

Read it online: https://www.chefs-mate.com/recipe/white-and-black-bean-salad/