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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Total Time: 15 minutes
Servings: 4


  • 1 can black beans
  • 1 can white beans
  • 1 cup  finely chopped red onion
  • 1 Red bell pepper, diced
  • 1 Yellow bell pepper, diced
  • 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
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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