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Black and White Bean Salad

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Black and White Bean Salad
  • Prep 20 min
  • Total 20 min
  • Ingredients 11
  • Servings 6
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Enjoy this flavorful salad made using beans and corn, and Old El Paso® Green Chiles – perfect for a side dish ready in just 20 minutes.
Updated Oct 24, 2016

Ingredients

  • 3 large red bell peppers
  • 1/4 cup red wine vinegar
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 2 tablespoons oil
  • 1 cup finely chopped jicama
  • 1 (15.5-oz.) can great northern beans, drained, rinsed
  • 1 (15-oz.) can Progresso™ black beans, drained, rinsed
  • 1 (7-oz.) can whole kernel sweet corn, drained
  • 1 (4.5-oz.) can Old El Paso™ Chopped Green Chiles
  • Lettuce leaves

Steps

  • 1
    In Dutch oven or large saucepan, bring 6 cups water to a boil. Meanwhile, cut bell peppers in half lengthwise; remove seeds. Place peppers in boiling water for 2 minutes. Drain; rinse with cold water until cool.
  • 2
    In large bowl, combine vinegar, chili powder, salt and oil; blend well. Add all remaining ingredients except lettuce and bell peppers; blend well.
  • 3
    Spoon bean mixture into pepper halves. Serve immediately on lettuce-lined plates, or refrigerate until serving time.

Tips from the Pillsbury Kitchens

  • tip 1
    This recipe is a variation of the summertime favorite, three bean salad. Our salad combines two popular types of canned beans, black beans and Great Northern beans.
  • tip 2
    Red wine vinegar has a stronger flavor than white vinegar. The red vinegar gives foods a dark rosy color and a slight red wine flavor.
  • tip 3
    Top filled peppers with shredded colby-Jack or Cheddar cheese and a spoonful of salsa.

Nutrition Information

320 Calories, 6g Total Fat, 15g Protein, 53g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 serving
Calories
320
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
840mg
35%
Potassium
970mg
28%
Total Carbohydrate
53g
18%
Dietary Fiber
16g
63%
Sugars
7g
Protein
15g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
200%
200%
Calcium
15%
15%
Iron
30%
30%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 4 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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