Black and White Bean Salad | Cook for Your Life
Black & White Bean Salad

Black and White Bean Salad

Rated 5 out of 5
5 out of 5 stars (based on 11 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 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 and...


  • 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
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Nutrition Facts


185 cals


4 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g


29 g


3 g


8 g


9 g


445 mg


  1. In a large bowl, whisk together red wine vinegar, olive oil, and honey.
  2. Add black beans, white beans, corn, peppadews, red onion and cilantro. Toss with dressing and season with salt and pepper.
  3. 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

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