White and Black Bean Salad

This bean salad pairs great with the ribs -- a little Southwestern flair that comes together quickly. Make it early in the day, so the flavors of the dressing have a chance to meld with with beans.

White and Black Bean Salad (Side Dish)

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Serves: 4 Total Time: 15 minutes


  • 1 can black beans
  • 1 can white beans
  • 1 cup finely chopped red onion
  • 1 Red bell pepper, diced
  • 1 Yellow bell pepper, diced
  • 1 cup corn (fresh or frozen, if using frozen make sure it’s defrosted)
  • 1/4 cup chopped cilantro
  • Cumin Vinaigrette Dressing:
  • 1/2 cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon minced garlic
  • 1 ½ cups extra virgin olive oil
  • Salt
  • Pepper



For the salad: Rinse the beans well. In a large bowl, combine beans, onion, corn, bell peppers and cilantro. Toss with dressing, cover and refrigerate for an hour before serving.


For the dressing: I like to save spice jars and use them to make dressing. You can also use small Mason jars. Put all the dressing ingredients into either a spice jar or Mason jar. Shake, shake and shake some more. Taste and season with salt and pepper.


Inspired by a recipe from The New Basics Cookbook

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