Black & White Bean Salad

Two cans of beans, a quick onion saute, and a punchy red wine vinegar dressing. That’s all it takes to pull together this black bean and great northern bean salad that works as a side or a light main.

Sauteing the red onions first takes the raw edge off and softens them just enough to meld with the dressing. Let them cool to warm before tossing with the vinegar and seasonings. Hot onions will wilt everything and make the beans mushy around the edges.

The red wine vinegar does the heavy lifting here. A full third of a cup gives this salad a sharp, bright backbone that cuts through the starchiness of the beans. The chopped red bell pepper adds color and a sweet crunch that plays against all that tang.

Kitchen Tips

• Rinse and drain both cans of beans thoroughly. The canning liquid is starchy and will make the dressing cloudy and gummy.
• Let the salad sit for 10-15 minutes before serving so the beans absorb some of the dressing. It gets better as it sits.
• This holds well in the fridge for up to 3 days, making it a solid meal prep option.
• Taste and adjust the vinegar before serving. Beans absorb acid as they sit, so you may want a splash more.

Variations

• Tex-Mex spin: Add corn kernels, diced jalapeno, and swap the parsley for fresh cilantro. Squeeze of lime instead of vinegar.
• Mediterranean: Toss in diced cucumber, kalamata olives, and crumbled feta. Use lemon juice in place of the vinegar.
• Protein-packed: Add diced grilled chicken or crumbled bacon for a heartier main dish salad.