Great Northern and Black Bean Salad

April 23, 2013 • Babies, Toddlers & Kids, Beans, Side Dish, Uncategorized, Vegetarian

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This salad is as crisp, fresh, and colorful as they come.   I may have mentioned this before, but my little boy absolutely loves beans.   In fact, I think they are currently his favorite food.  He was so excited when he saw me making this.  He kept saying, “Mommy, you make beans for me?”  It always makes me feel so good when he looks forward to something I am making and even better when it’s something as nutritious as this salad!!  He loves to eat this with blue corn tortilla chips and so do I!!


When you make the baby version, just parse out a few of the fresh ingredients in a small bowl.  This is another one of those instances where I strongly recommend using fresh lemon juice.  It just gives the salad a great pop of freshness.

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I like to sauté the salad for my girls before I puree it.  It helps with their digestions and tones down some of the flavor for their sensitive palates.

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The smile says it all; they loved it!


Great Northern and Black Bean Salad


  • 1 pound dried Great Northern beans
  • 1 can black beans
  • 1 large red onion
  • 1 red bell pepper
  • ½ cup frozen corn
  • ½ cup fresh parsley
  • 2 tbsp olive oil
  • 1 tbsp rice wine vinegar
  • ½ tbsp balsamic vinegar
  • ½ tbsp apple cider vinegar
  • Juice of 1/2 lemon
  • Salt and pepper to taste


Soak the Great Northern beans overnight. Drain and rinse.

Drain and rince the black beans. Combine the beans in a large bowl and toss with olive oil.

Dice the red onion and red bell pepper. Chop the parsley. Fold into the beans and add the corn.

Add rice wine vinegar, balsamic vinegar, apple cider vinegar, and lemon juice. Taste and add salt and pepper to your liking.

(If you like spice, you may also add red pepper flakes or hot sauce to taste.)

This salad can be served as is, or you may heat it and enjoy it over rice, mixed with orzo, in a pita, or with tortilla chips.

For the bambinos...

1 ½ cups Great Northern beans

Pinch of fresh parsley

1 tbsp corn

1 tbsp red bell pepper (optional)

½ tsp rice wine vinegar

1 tbsp olive oil

½ tsp fresh lemon juice

In a small bowl, combine beans, a pinch of fresh parsley, corn, diced red bell pepper, ½ tsp rice wine vinegar, 1 tbsp olive oil, and ½ tsp of fresh lemon juice.

Sauté on medium-low heat for ten minutes.

Taste to be sure the flavors are mild enough for your baby’s palate and then puree. Add water if needed to reach the desired consistency or to tone down the flavor. You may also want to sauté the mixture before pureeing, depending on what vegetables your baby has previously tried.

2 Responses to Great Northern and Black Bean Salad

  1. Kate says:

    It was so easy to print a recipe from your site. I am anxious to make the bean salad!

  2. Catherine says:

    This is a keeper for sure! It can be a meal for those of us that are eating solo as well as a great snack or appetizer. I can speak from experience which each! And delicious and an abundance of protein for the day!!!!!!!!!!

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