This Black and White Bean Salad recipe is super-easy, tart and tangy, and perfect as a salad or as a dip and is a great Meatless Monday meal. I’ve had a lot going on around the house lately; there’s a sneak peek in this post.
There really isn’t anything complicated about this recipe; it’s just throwing everything together in a bowl. So, I won’t dwell on the aspects of the creation of it today. Instead, I’ll give you a glimpse of what’s been going on at the Saucy House.
We are in the midst of a major renovation and some repairs on our house, which is nearly twenty-one years old. Part of that renovation will include a reworking of my kitchen space and new double wall ovens and gas cook top. While the ovens aren’t changing location from the old ones, the cook top will be situated on an island that will be constructed using the base cabinets from a current half wall in the kitchen. My new ovens have been installed already, since they weren’t moving, but the kitchen work has yet to begin.
So far, the outside work is underway and is rapidly progressing. Our fireplace chimney had not been properly secured to the house and had pulled out. We had a one hundred foot crane here last Thursday to tie off the chimney while the guys installed custom-built brackets (each with 6 enormous bolts) to tie the chimney into 8″ oak beams in the interior of the house. These brackets and bolts will be pulling the chimney back flush with the house…it’s half way there already.
We’re also having new decking built. When Mr. Saucy built the house, he had stairs running down from the upper driveway to a gravel landing and then more stairs up to the front porch. We built the stairs around a beautiful oak tree.
Of course, the oak grew. And I cut and cut and cut away the stair surrounding the tree until there was no more room to cut. The oak started pressing against the risers and I’m sure he was unhappy being so constricted.
So, we’re removing the stairs and replacing them with a deck that will span from the front porch to the upper driveway and will extend past the current porch for plenty of outdoor space. Off of the deck, new stairs and landings will be constructed to connect to the lower driveway. That is being worked on today.
I’ve been spoiling the crew, of course. The first workday I made them brownies, the second workday I made them buttermilk lemon pound cake (recipe forthcoming) and today I made them Second Breakfast. You see, I’ve noticed that the feeding habits of construction crews are identical to Hobbits: First Breakfast, Second Breakfast, Elevenses, Luncheon, Afternoon Tea, Supper and Dinner. Today, I fixed them Second Breakfast: Homemade Buttermilk Biscuits, Sausage, Amish Butter and Strawberry Balsamic Sweet Onion Jam.
Anyway, here’s the recipe for the Black and White Bean Salad. It’s delicious. Try it!
- 15 ounce can black beans, drained and rinsed (I used Bush brand)
- 15 ounce can Cannellini beans, drained and rinsed (I used Bush brand)
- 10 ounce can diced tomatoes with green chilies, drained of liquid
- 1 cup diced green onion
- ½ cup diced sweet bell peppers (I used a combination of red, orange and yellow)
- ½ cup loosely packed fresh cilantro leaves, chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon red wine vinegar
- ½ teaspoon ground coriander
- ½ teaspoon garlic powder
- salt and ground black pepper, to taste (I used about ½ teaspoon each)
- Combine all of the ingredients into a bowl and stir to combine.
- Chill before serving.