Cucina Bean Salad Recipe

The colors of Summer are upon us. A variety of chopped fresh vegetables and a zingy vinaigrette brings this Cucina Bean Salad Recipe to a lively level. A white bean salad paired with black beans and fresh vegetables, this is a beautiful side dish for any main course. And even better as a picnic salad.

Served on a bed of crisp Romaine lettuce, this is a great way to celebrate the season of grilling.

Inspired by these perfectly shaped, colorful bell peppers, this side dish comes alive with a burst of Summer color.

It’s always time to celebrate when Vidalia Onions hit our Colorado markets. We cherish them while we can, and they bring a crisp sweet bite to this fresh side salad.

This recipe comes together easy using a can each of Great Northern White Beans and Black Beans.

Set aside some time for chopping and you’ve got yourself a easy, fresh side dish for any grilled meat entree.

This white bean salad recipe is a cultural mix between an Italian Bean Salad and a Mexican Bean Salad. The end result is a colorful fresh side dish that will work for about any meat entree that you serve. It’s delightful in flavor and healthy. What a perfect combination.  And using canned beans makes this an easy fix.

Beans Salads are our favorite Summer side dishes. So if you’re looking for more ideas, take a look at these recipes from some of the best bloggers I know:

• Five Bean Salad with Garlicky Mustard Dressing
• Turkish White Bean Salad

And some of my bean salad recipes:

• Old Fashioned Four-bean Salad
• Shrimp and White Bean Salad
• Shrimp Salad with Avocado and White Beans

Cucina Bean Salad Recipe

I hope you give this bean salad recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

Your feedback is valuable to me for developing future recipes. And if you have a favorite vegetable bean salad recipe, let me know, I’d love to give it a try.

5 from 1 vote

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Cucina Bean Salad

Prep Time

15 mins

Total Time

15 mins

 

This is a great Summer side dish for any grilled meat.

Course: Side Dish Salad

Cuisine: Southwestern

Servings: 6

Author: Colorado Collage

Ingredients

• 1 15- ounce can Great Northern Beans rinsed and drained
• 1 15- ounce can black bens rinsed and drained
• 1 1/2 cup tomatoes chopped
• 3/4 cup red bell pepper diced
• 3/4 cup yellow bell pepper diced
• 3/4 cup green onion thin sliced
• 1/2 cup medium heat salsa
• 1/4 cup sherry vinegar
• 1 tablespoon sugar
• 2 tablespoons cilantro chopped
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 large head romaine lettuce fine shredded

Instructions

1. In a large bowl, combine Great Northern beans, black beans and tomatoes. Stir gently. Add bell peppers and green onions. Stir gently to combine.
2. In a small bowl, combine salsa, vinegar, sugar, cilantro, salt and pepper.. whisk to blend. Pour over bean mixture and toss gently. May be prepared to this point up to 2 days in advance. Line large salad bowl with shredded lettuce and top with bean mixture.