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Red, White and Black Bean Salad

Red, White and Black Bean Salad

  • Prep

    20 m
  • Ready In

    8 h 20 m


This is an adaptation of several bean recipes from different sources. It is best after leaving overnight for the flavors to meld. Serve at room temperature.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 383 mg
  • 15%

Based on a 2,000 calorie diet


  1. Pour the corn into a microwave-safe dish; cook in the microwave until heated through, 2 to 3 minutes. Drain any excess liquid, and set aside to cool completely.
  2. Blend the cider vinegar, lime juice, garlic, cumin, Dijon mustard, black pepper, salt, olive oil, and cilantro together in a blender until combined.
  3. Toss the cooled corn with the black beans, butter beans, red onion, and red bell pepper in a large bowl; pour the blended dressing over the bean mixture. Refrigerate overnight; allow to come to room temperature before serving.
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I made this for dinner tonight, but just took a taste. After marinating over night, the flavors are really well melded! I made one big mistake and realized that my can of black beans was really a can of dark kidney beans. The dish still came out really well, though next time I'll be making it with the black beans (which are my favorite!) For a little more flavor, I'll add a diced jalapeno as well. My only complaint is the amount of sauce! So much as just sitting at the bottom, so next time I will reduce that not quite by half. Thanks for the great cold, NO COOK bean salad!




Very easy and tasty! I made as written and found nothing needs changing. I found the salad yields more than 8 servings plus lots of dressing. Next time I will add some chopped celery as a personal preference and perhaps extra beans and/or corn for a better dressing/bean ratio.




I made this 24 hrs ago. The dressing is very light and the flavor blends well with the vegetables. I just didn't think it had enough flavor because it is very mild. I don't know if I will make this again as I think it definitely needed another flavor and I am not sure what yet. I had plenty of dressing, actually just right. If you are looking for something with more spice, this isn't the recipe for you, but if you like a very mild subtle flavor, this is it.

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