Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.


Black And White Bean Salad

  • Yield: 8 servings


  • 3 cups cooked black beans
  • 3 cups cooked navy beans
  • 1 yellow bell pepper, seeded and chopped
  • 2-ounce can chopped green chilies
  • One-half red onion, finely chopped
  • One-half cup chopped fresh cilantro
  • One-half teaspoon freshly ground black pepper
  • One-fourth teaspoon crushed red pepper (or to taste)
  • One-fourth cup seasoned rice wine vinegar
  • 1 head iceberg lettuce, cleaned and finely chopped


  • Mix all ingredients in a large bowl and toss well.