Black-and-White Summer Bean Salad

Points

Total Time: 20 min

Prep: 20 min

Cook: 0 min

Serves: 4

Easy

The colorful rainbow of vegetables in this salad offers a goldmine of pleasing textures—creamy, crunchy, and juicy. A ripe, just-picked tomato makes all the difference in this refreshing salad, but if it’s not tomato season where you live, turn to naturally-sweet grape tomatoes which are readily available year-round. Just halve or quarter them before adding to the salad. This salad is fresh, quick, and flavorful. Keep things basic as written or add fresh lemon or lime juice, capers and/or olive oil—whatever suits your plan.

Ingredients:

• 1 cup canned white beans, drained and rinsed
• 1 cup canned black beans, drained and rinsed
• 1 large tomato, diced
• 1 small onion, diced
• 1 rib celery, medium, diced
• 2 tbsp white wine vinegar, or red wine vinegar
• 3 tbsp fresh parsley, Italian-variety, or basil, minced
• ⅛ tsp table salt, or more to taste
• ⅛ tsp black pepper or more to taste

Instructions

1. In a large bowl, combine beans, tomato, onion, and celery. Gently stir in vinegar and sprinkle with parsley or basil; season to taste with salt and pepper.
2. Serving size: 1 cup Black-and-White Summer Bean Salad.