Roasted Black and White Bean Salad with Black Sesame Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A vibrant salad featuring roasted beans in contrasting colors, tossed with fresh vegetables and a nutty, savory dressing. This american-inspired salads (vegan) ready in about 40 minutes pairs can, drained and rinsed black beans, finely chopped red onion, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 15 oz can, drained and rinsed black beans
• 15 oz can, drained and rinsed cannellini beans
• 1 large, diced into 1/2-inch cubes red bell pepper
• 1 medium, peeled and diced into 1/2-inch cubes cucumber
• 1/4 cup, finely chopped red onion
• 1 tbsp olive oil
• 1 tsp dried oregano
• 2 tbsp tahini
• 1 tbsp rice vinegar
• 1 tsp black sesame seeds
• 1/2 tsp maple syrup

Instructions

1. Step 1: Preheat oven to 400°F. Toss drained black beans, cannellini beans, red bell pepper, and cucumber with 1 tbsp olive oil, 1 tsp dried oregano, and a pinch of salt; spread in a single layer on a baking sheet. Roast for 20 minutes until beans are lightly browned and vegetables are tender.
2. Step 2: Whisk tahini, rice vinegar, 1 tsp black sesame seeds, maple syrup, and 1 tbsp water in a small bowl until smooth and emulsified.
3. Step 3: Transfer roasted beans to a large bowl, add finely chopped red onion, and pour black sesame vinaigrette over. Toss gently until evenly coated. Serve at room temperature.