Black and White Bean Salad

Enjoy this canned bean and veggies salad recipe that’s made using Green Giant® beans and corn and Old El Paso® Green Chiles – perfect for a flavorful side dish that’s ready in just 20 minutes!

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Prep Time 20 min
Total Time 20 min
Servings 6

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 Green Giant® Great Northern Beans, drained, rinsed

1: (15-oz.) can Green Giant® or Progresso® Black Beans, drained, rinsed

1: (7-oz.) can Green Giant® Niblets® Whole Kernel Sweet Corn, drained

1: (4.5-oz.) can Old El Paso® Chopped Green Chiles

: Lettuce leaves

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Directions

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.

EXPERT TIPS

Expert Tips

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.

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.

Top filled peppers with shredded colby-Jack or Cheddar cheese and a spoonful of salsa.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving

Calories: 320
Calories from Fat: 50),

% Daily Value

Total Fat: 6g; 6%
(Saturated Fat 1g, 1% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 840mg; 840%;
Total Carbohydrate: 53g; 53%
(Dietary Fiber 16g 16% Sugars 7g 7% ),
Protein: 15g; 15%

% Daily Value*:

Vitamin A: 60%;
Vitamin C: 200%;
Calcium: 15%;
Iron: 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;