Black N White Bean Salad

The Record’s “Recipe of the Week”:
Black N White Bean Salad by Julia Helvey

15 oz. can black beans, rinsed and drained
15 oz. can white kidney beans, rinsed and drained
1/2 cup cucumber, chopped
1/2 cup sweet red pepper, chopped
1/2 cup onion, chopped
1/4 cup fresh cilantro or parsley, minced
1/3 cup cider vinegar
1/4 cup vegetable oil
1/2 tsp. salt, optional
1/4 tsp. garlic powder
1/8 tsp. black pepper
Lettuce leaves, optional

In a large bowl, combine the first six ingredients.

In a small bowl, whisk the vinegar, oil and seasonings. Pour over the bean mixture and toss to coat.

Cover and refrigerate until serving. Use a slotted spoon to serve into salad bowls or over lettuce leaves.