The inspiration for this black bean salad recipe goes way back. It goes all the way back to my very first recipe post over seven years ago. I was just learning to cook for myself after college, and I started making that black bean salsa on repeat.
This Mexican-ish/Southwestern black bean salad recipe is based on my old salsa recipe, but it’s way better.
Back then, Cookie and Kate was just a creative project. Well, Cookie (my dog) and I very much existed, but the blog was just to keep me from losing my mind at a boring office job.
I finally shared that recipe, and realized that I could wrap stories and photos around a healthy, approachable recipe. Seven years later, I work on this blog full-time and have a cookbook under my belt. I’m not bored at work any more! I love what I do. Thank you for letting me do it.
How to Make the Best Black Bean Salad
The base of this recipe is black beans, of course. I used canned beans, so this recipe comes together quickly and easily. Here’s what I changed to make this recipe so tasty:
- I switched to a combination of cherry tomato and bell pepper for a more interesting texture, color and flavor.
- I added lime zest for extra lime flavor without drowning the salad in liquid.
- And, I actually offered amounts of vinegar and salt, since I know better now. Lime juice and white wine vinegar give it such a nice zing.
- I served individual portions with fresh avocado on top, rather than mixing the avocado into the salad, since it will deteriorate before the rest does.
How to Serve Black Bean Salad
Like all of my other bean salads, this recipe is great to keep in the fridge on busy weeks. This salad is perfect for parties, too. It’s a healthy side dish on its own. You can also serve it as black bean salsa with tortilla chips.
Here are some ways to keep your leftovers interesting:
- Serve it on fresh greens, perhaps with an extra spritz of lime juice for dressing. Feta, avocado and/or crumbled tortilla chips would be great on top.
- Pile it onto cheese nachos to make them more redeeming.
- Use it as a filling for burritos or quesadillas (just leave as much of the liquid behind in the bowl as possible).
- Make Southwestern lettuce wraps—serve spoonfuls of it on butter lettuce, topped with avocado and/or feta. Come to think of it, I’m describing something similar to the Zesty Black Bean and Corn Salad in Lettuce Cups recipe in my book (page 123).
Please let me know how you like this recipe in the comments! I’m always so eager to hear from you and hope you love this bean salad.
Watch How to Make Black Bean Salad
Fresh Black Bean Salad
- Author: Cookie and Kate
- Prep Time: 20 minutes (plus chill time)
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 to 8 servings 1x
- Category: Salad
- Method: By hand
- Cuisine: Southwestern
This Southwestern black bean salad recipe is healthy and delicious! This fresh black bean salad is perfect for potlucks, parties and busy weeks. Recipe yields 4 large or up to 8 side servings.
Ingredients
- 3 cans of black beans (15 ounces each) or 4 ½ cups cooked black beans, rinsed and well-drained
- 2 ears of corn, shucked, or 1 cup of canned corn (drained) or defrosted frozen corn
- 1 orange, yellow or red bell pepper, chopped
- 1 cup quartered cherry tomatoes
- 1 cup chopped red onion (from 1 small onion)
- ½ cup finely chopped fresh cilantro (about ½ medium bunch)
- 1 medium jalapeño, finely chopped (keep the seeds for heat if you’d like, or remove them for mild flavor) or 2 tablespoons finely chopped pickled jalapeño
- ½ teaspoon lime zest (from 1 lime, preferably organic)
- 2 tablespoons lime juice (about 1 lime), to taste
- ¼ cup extra-virgin olive oil
- ¼ cup white wine vinegar
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon salt, to taste
- Optional garnishes: sliced avocado, crumbled feta, lime wedges
Instructions
- In a large serving bowl, combine all of the ingredients and toss to combine. Taste, and adjust as necessary until the flavors really pop—I usually add another teaspoon or two of vinegar (you can use lime juice instead, for more mild flavor) and another ¼ teaspoon salt.
- Cover and chill to enhance the flavors—preferably for at least 2 hours, or overnight. Serve in individual bowls as is, or with any of the garnishes listed. Leftovers keep well for up to 4 days or so; you might want to wake up the flavors with an extra squeeze of lime juice or tiny splash of vinegar.
Nancy Ravey
This black bean salad is divine ! Made it for first time, delicious !
Amy Champion
I don’t have white wine vinegar I have red will that still work
Steph Hayward
I made it with red wine vinegar today for the same reason, and it turned out great!
Joyce
I’ve made this several times myself and I love this salad it’s very delicious especially in the summertime.
John Robbins
Ok. So this is the only black bean salad recipe I have ever made but I can’t imagine it tasting any better. Seriously.
Sara Langford
Delish! Just make sure to add more vinegar!
Jasmine K
Thanks for sharing :) Would adding sweet potato taste good in it? I want to use this recipe for a potluck. Thank you :)
Kate
Hi Jasmine! I like this one as is. You could try sweet potatoes too! Let me know what you think.
Kate
Probably not.
Marla McDowell
Wonderful recipe! Four of us ate it with varying tolerances of heat. I cut up some extra jalapeno for the two of us that liked heat.
Kate
I love a little more spice myself, too! Thanks for sharing, Marla.
Ranji
Your recipes are so super easy to prepare and healthy and tasty
Mariah E
I LOVE this story! “ Back then, Cookie and Kate was just a creative project. Well, Cookie (my dog) and I very much existed, but the blog was just to keep me from losing my mind at a boring office job.
I finally shared that recipe, and realized that I could wrap stories and photos around a healthy, approachable recipe. Seven years later, I work on this blog full-time and have a cookbook under my belt. I’m not bored at work any more! I love what I do. Thank you for letting me do it.”
I just happened by while looking for a way to spice up some leftover black beans to top off a salad.
Today I don’t have all the ingredients for this recipe, but I am bookmarking it.
Kate
Thank you, Mariah! :)
Aimee Randall
OMG that was delicious!!!!!!!
Thank U so much for an easy to make, healthy and yummy recipe.
Kate
You’re welcome, Aimee!
Lily
I just made this and it was delicious :) crumbled some lite feta on top, will be adding a little more chili next time. Thanks!
Annie
Made this last night
So delicious
Using some tonight with some rice and chees for burrito filling
This recipe is awesome
Angie
Thanks for the creative variation for the use of this Delicious salad!
Nicholas Sutton
I made this for a party and everyone loved it! Thank you! Absolutely delicious!
Mary Ann Whitehorne
This is by far a Superlative bean salad.
The very best.
You got it down!
Darinka Farrow
Sounds like a wonderful salad, as I’m a vegetarian I love beans for protein and love making rainbow salads. Can’t wait to make this salad this Friday for my birthday, thank you for the recipe,
Darinka
Meagan
I would add a bit more heat and I was stingy with the salt at first so I added a bit more …. but it was really good
Jessica Leonard
This looks delicious! I want to make this for my friends, but shockingly most of them don’t like cilantro. Is there anything you would recommend as a substitute for flavor?
Kate
Hi Jessica! You could reduce the cilantro or just omit it. Sometimes I suggest replacing it with parsley, but since this recipe has Mexican flavors, I’d just skip it. This salad has plenty of bright flavors elsewhere.
Afreen
Tried this recipe but the jalepeno and spices — used an organic vinager and olive oil blend from my local grocery store instead. Still love this idea! It tasted great! Its a simple dish to eat, easy to make, and its filling.
Margaret
Can I use yellow onion in place of the red? Thanks!
Kate
If that’s what you have on hand, sure. I prefer red here, but work with what you have!
ohiocarole
As usual it tastes good. Thank you for sharing.
Amy Champion
I don’t have white wine vinegar I have red will that still work
Michael
Awesome type of filling for one of my omelette wraps sealed up in guacamole then heated in my panini press… Yummy!
Alain Leury
Great recipe. Everyone loved it.
Anne B
Liked this recipe a lot. Used white basalmic vinegar (cause that’s what I had) and a little extra lime juice, and added diced celery because I wanted more crunch. Was a hit with all! Thanks.
Kate
I’m happy you liked this one, Anne! I appreciate your feedback and review.
Patricia Serafini
Love this recipe. I changed a couple of ingredients but kept the salad dressing exactly as you posted. Delicious!! Have manually transcribed it into my “special” recipe journal. Definitely a keeper.
Pat
Hamilton, Ontario, Canada
Kate
I’m happy you were able to add your own twist, Patricia.
Arden
LOVED this recipe. So easy and delicious. Great that it’s better made the day before a party…It has now become my go to for summer pot lucks and outdoor parties. thanks!
Patti
Kate (& Cookie too ;-) ), I made this bean salad over the holiday weekend and it was scrumptious, and beautiful too! Left out the jalepeno peppers & cilantro as my tolerance for both is very low. I have tried several of your recipes and they all turned out great. Keep them coming!
Doris M Cron
I have a suggestion for those of you who do not like the texture of cilantro. Use a couple of cubes of frozen, ground cilantro that that you find in the frozen foods at the grocers. You can see them, but there is a hint of “south of the border” taste that you will not recognize as cilantro! Loved this recipe. Thank you, and keep ’em coming!
Anna
Just to clarify do you cook the corn at all or just cut it off the cob and into the salad? Thanks!
Kate
Hi Anna! Just cut it off the cob. Fresh corn has a delicious sweet crunch. I hope you love it!
CHRISTINE PAGE
This black bean salad is so wonderful! I’ve made it twice in the past month. I didn’t have white wine vinegar, so I used red wine vinegar. Love it! I also added a bit more corn. Black olives are really good in it, too! The first time I made it I substituted canned chopped green chilies for the jalepeno. Worked great! Thank you!! 5 STARS!
Kate
Thank you, Christine!
Joni
We have made this twice and it is so delicious! So refreshing and filling! We love it!
Theresa
Made this a few times with little adjustments here and there depending on what was in my pantry and it is always a huge hit! I really appreciate that you suggest substitutions with your recipes. You really provide a solid base recipe which makes it so easy to adjust for different tastes. Thank you so much! I’m glad you love your job! My family & I love your job too!!!
L
How far ahead can this salad be made? I’d like to take it on a camping trip but it wouldn’t be served for at least 2 days.
Kate
Hi! I love this salad leftover and allows the flavors to meld, so that should be just fine. Let me know what you think!
Joan Verhoef
Oh my goodness! Perfection! Great alone for my lunch. Ate with chips as appetizer. And last of it went on our “taco” salad. Well done! Thank you.
Nachi Majoe
Fast, easy, nutritious!! This was a hit with family, will definitely make it again.
Debbie
Can you freeze this salad, I have put mine in enchiladas and wasn’t sure if they can be frozen? Thanks Debbie
Kate
Hi Debbie, I don’t don’t think this one would be the best to freeze. But, if you try it let me know!
Liga
This is now my go to summer bean salad. Yummmm
Bob Harvey
A visual treat that excites the palate. Beautiful and delicious it wins great praise from others at social distance gatherings. Proud to bring this to events, cut back on jalapeño when making it for others, canned corn OK.
Brian O
This was great as is but A few notes… I used a can each of Red Kidney, Black and White Northern Beans. I added a tablespoon of honey to muffle the acidity. I used three different colored peppers.
And the the big one….. I served half as a fresh salad and froze the other half. The following week I heated it up up on the stove, added 1/4 cup stock and mashed about an 1/8 of the beans with the back of a spoon. I added Garlic salt to taste and served it over white rice. Both dishes were delish.
Kate
Thank you for sharing how you made this, Brian.
Linda TORRENCE-HILL
Nutritional breakdown cannot possibly be correct to reflect 8 servings.
Kathrin
Loved this simple salad, especially since it keeps so well in the fridge. I had a part of it plain, some in burritos with a bunch of other random leftovers and I think I’ll have to last bit tomorrow morning with some sunny side up eggs. So versitile and easy!!
Alex
We love this recipe. So easy and yummy.
Kate
I’m glad you loved it, Alex! Thank you for your review.
Diane
Excellent salad. Added a little bit of honey. Was really good the next day too. Do you ever prepare dry black beans for this salad?
Kate
Hi! Yes, checkout my black beans from scratch.
Margot
Hi Kate,
I like your posts! Which greens do you think are good with black beans? I’ve tried spinach and broccoli so far and neither seem to fit great. Kale is so-so. Thanks for any suggestions!
Cody Jay
I couldn’t find white wine vinegar so I used apply cider vinegar instead. It was delicious, thank you! Its nice to make something healthy you don’t have to cook!
Lynda
Love the bean and corn salsa. Delicious. I actually make all of it and then add tomatoes and peppers when ready to eat it. Question. Without the tomatoes and peppers in it, can I freeze it. It is only my husband and me who eats it. Grandchildren with us don’t like black beans. We love them though.
Darren
This looks amazing. Trying to go Oilers. Can I skip the olive oil. Is there anything I can substitute for it.
Kate
Hi, You can omit it if you prefer.
Allan Pundt
Glad to meet you. Good job.
Kate
Thank you, Allan!
Lisa Clingan
I’ve just made this and it’s absolutely delicious as are every other recipe I’ve made from C&K. As a vegetarian for over 20 years, I can safely say that these recipes are by far the freshiest, most nutritional and flavoursome that I’ve ever made. Thank you so much for sharing these with us.
Kate
You’re welcome! I’m happy you are enjoying them, Lisa.
Patricia Brown
Great recipe. Made this for Taco Tuesday and will have enough leftovers for lunches for rest of week. Great combination of black beans and vegetables. Loved the dressing.
Liz
This is so delicious. I added chopped fresh pineapple (maybe equivalent to the amount of bell pepper I used—cut the recipe by about 2/3 bc only one can of black beans) to copycat a local veg diner’s stuffed yam lunch. It worked perfectly. Also, I sautéed about 1/4 c with quinoa & spinach and topped with a sunny side up egg for breakfast. >chef’s kiss< Thanks for the versatile recipe!
Tom
I just read, “your comments make my day”. I’ve been making this for approximately two years, and I still LOVE IT!!!!!!!!!!!!!!!
Simply delicious, nutritious, bodacious, and gosh-darn healthy.
Thank you very much!!!!!!
Oh! I also love it because I don’t cook much…umm, ever, so this is great for a complete newb in the kitchen.
Kate
Thank you, Tom!
Amanda
This is absolutely fantastic! I used a tri bean blend of black, pinto and kidney and it came out so good. Will be in the regular rotation for sure!
Kate
That’s great to hear, Amanda! I appreciate your review.
Ashley
Super amazing receipe! I left out the tomatoes and cilantro and added mango! The mango with the tanginess and onions.. ohh yess!!
Jolynn Stults
this salad is so delicious!!! it’s really good with tortilla strips or just eat it with a spoon. I like to take it to pot lucks just to show off.
Elysia
We love this so much! We always love to have a batch of this black bean salad on hand, and we eat it with tortilla chips. I love that it’s a wonderful way to “eat the rainbow”, and it gives my whole family lots of fiber and nutrients. This is a total winner at our house! Oh, and when we go on vacation, we always make a batch while we’re there!
Kate
Sounds delicious! Thank you for sharing, Elysia.
Paul
Thanks for this great recipe!!
I got your cookbook a while back – so many of your recipes have become favorites in our house.
Also, thanks for the tip about using fresh corn without cooking it first.
I appreciate your pragmatic approach to fun, new ways to combine and explore new tastes.
Love the fact that after you write 2 tablespoons lime juice you add (about 1 lime). Helps so much, just to know how many limes to put on the shopping list. Little details like that make it easier to try new things.
Kate
I’m delighted you have my cookbook and are enjoying it! thank you or sharing, Paul.
Jeanette
This is a delicious salad! I loved it. I made no changes to the recipe except to use black beans with 1/3 less sodium.
Kate
Thank you for sharing, Jeanette!
Scott F
Super easy and delicious! Everybody loved it. Thank you.
Scott F
Kate
You’re welcome, Scott! Thank you for your review.
Lisa
This salad was so good that we ate all of it. It has great flavor and is perfect for corn season.
Kate
Thank you, Lisa!
Norma L Wilcox
Oh Wow…. I just finished making this salad and it is amazing… I have not even let it set for 10 minutes…. Had to rush to the computer to let you know how delicious it is! Cookie is an amazing inspiration. You have learned a lot from her.
Kate
That’s great! I’m happy you enjoyed it, Norma.
Sarah
This is a staple recipe for me, I love it so much. I make a batch of this or Kate’s Lebanese bean salad every Sunday to add to bowls and salads through the week. Only adjustment I make on both is I use just 2 cans of beans per salad but keep everything else the same. I like the flavor of the extra dressing and veggies.
Kate
I’m happy to hear that, Sarah! Thank you for taking the time to review. Yes, this is a great meal prep option.
Carolyn
This recipe was really good and my hubby loved it! I served it with taco meat and flour tortillas. It’s nice to get my hubby to rave about beans and veggies!
Kate
That’s great to hear, Carolyn!
Aisha Mulla
Made the above Salad as is, and it was very nice. Thank you.
Kate
You’re welcome, Aisha! Thanks for your review.
Hen
Made this the other day when it was too frickin’ hot to cook- this does the trick! Eat it with a pile of good stone ground tortilla chips; you won’t regret it :)
Kate
Yes! Salads are great when it’s warm out. Thank you for sharing, Hen.
Carolyn
My whole family loved this wonderfully simple and delicious salad, even the meat lovers and the bean skeptics. Thank you!
Kate
You’re welcome, Carolyn!
Lisa
I made this for the first time and it is DELICIOUS! Easy to make and a big hit (even with picky eaters). Instant favorite!!
Kate
That’s great! Thank you for sharing, Lisa.
Kevin Burke
Easy to make and delicious.
We also used this as a topping on a Belizean salbutes and it was fabulous. Also, added a little bit of chicken.
Thank you
Kate
You’re welcome, Kevin! Thank you for your review.
susan hanson
I see what looks like mango in the picture, but I don’t see it in the recipe? Is it mango or peach?
Kate
Hi! It could be the corn or bell pepper.
FuzzyBear
Fresh and delicious. This is refreshing in summer. Super-easy to make – and nutritious. I also love having it with chicken on the side after I workout.
I also use it as a “grab-n-go” snack when I’m working at home. Much better than snacking on processed foods.
moto
responding to a comment that noted that someone didn’t like cilantro. Although of course someone may just not like it, their preference, I do have a friend who doesn’t like it because it takes like soap– it’s a genetic issue that some people have on how their taste buds taste cilantro. Me? I’m glad I can enjoy it :)
Maura
Love, love, love!
Kate
That’s great, Maura! Thank you for your review.
Susan Damelio
Kate, this is delicious! Thank you for all your recipes, and your Love Real Food book! You have helped me cook.
Susan
Laura vitale
Can you freeze this?
Kate
Hi Laura, I haven’t tried it so I can’t say for sure. Sometimes vegetables soften once thawed.
Diana Harkcom
When the recipe is doubled and tripled, the amount of beans is way too much. The number of cans should increase, but the ounces of the cans should not. The entire bean section needs to be adjusted for the 2x and 3x.
We love the recipe and adding avocado slices on top makes it even better!
Kate
Hi Diana, Sorry that the scale option has caused frustration. It’s unfortunately not a perfect plug-in and hoping some of these issues get resolved with some updates. Thank you for your feedback.
Lynne
Easy to make, very tasty and super refreshing on a hot summer day.
Elliott
This recipe is just what I was looking for! I doubled the corn and the cumin. To my personal horror, I was out of jalapenos, so I added 1/2 tsp of green jalapeno hot sauce. I could have used a full teaspoon, but my wife doesn’t have the heat tolerance that I do. It’s so good I may not share it. :D
Kate
I’m glad you loved it! Thank you for sharing, Elliott.
Bill Smith
This is just what I was looking for alongside an elk ribeye reverse seared in grass fed butter, delicious salad, homemade apple cider vinegar, with the mother, worked well. thanks!
Krista
This is so good! I even ate it for breakfast!
Kate
I’m glad you love it, Krista! Thank you for your review.
Hannah
Hi. What can I use instead of white wine vinegar?
Kate
You could try red wine vinegar!
Sheryl
I soaked the black beans overnight. Do I need to cook them before using them in this salad? If so, how long?
El
This is a great base black bean salad recipe. Almost any vinegar would work depending on what kind of taste and level of acidity you want to impart. Roasted garlic (I make and freeze in garlic season) instead of raw gives it a more mellow garlic flavor. I also added garlic scape pesto that I made and froze last year. I think putting in different kinds of cheese might add some different flavors, especially smoked cheeses. Smoked paprika would also work well. I you use some mustard in the dressing it will assist with emulsification. My biggest ingredient add was farro made with some soy sauce. Super umami flavoring. Oh and some sunflower seeds or chopped nuts could incorporate crunch.
Kate
Thank you for sharing! I’m glad you enjoyed it, El.
Brittany Block
Took this as a dip to a friend’s house and served with tortilla chips. The next day I served it with some cheese in a quesadilla. It was a hit both ways! Would gladly make again. Husband and 19-month-old approved, as well!
Susan
Made this for dinner tonight. Cut the recipe in half “sort of.” Used fewer beans and mini peppers cut up. However, used the same amount for dressing.
Sandy
I bet this would be great with mango!
Tami
So very delicious! Thank you for posting ☺️
Kate
You’re welcome, Tami! I’m glad you enjoyed it.
Jo
This is a wonderfully tastey and fresh recipe. I am serving with lime coriander chicken. Thank you!
Kate
You’re welcome, Jo! Thank you for taking the time to comment and review.
Ann
This salad is a hit everywhere I take it. Thank you❤️
SAA
This was delicious! I omitted the corn and reduced the amount of capsicum to suit my preferences. Do you think cucumbers would be a good addition? Thank you so much!
Kate
Hi! You could try cucumbers. OR you could add more peppers if you like. Thank you for your review!
Lauri Howard
I often add some liquid smoke or a couple of teaspoons of smoked paprika to this salad.
Lisa
Could you substitute apple cider vinegar for the white wine vinegar?
Kate
Sure, but i prefer it as is.
Peggy
Love this salad! We had it as a side to seared tuna rolls ( like a lobster roll) for a great summer dinner. I had quite a bit leftover which I ended up blending to make an amazing black bean dip.
Cassie
This is in our regular rotation. It’s so good!
Pretty adaptable to personal tastes. The first time I made as written and it was excellent. Usually now we skip the hot peppers and add more cilantro. I use regular vinegar but a bit less (kid isn’t a fan of wine vinegar) and use only 1tablespoon of olive oil. We make this at least 3 times a month, often more.
KC
Perfect condiment with fresh fish or shrimp tacos!
Debbie
So good!!!! Like a party in my mouth! Thank you for another great recipe. Doubled the recipe and took it to a cookout.
Kay
I made this for our small gathering for July 4th. It was a total hit. I’m so glad I have some left over! I had to omit the onion but I snuck in some onion powder and smoked paprika. It has a lot of eye appeal and healthy too. It’s a win win!
Kate
That’s great to hear, Kay!
Elaine
Love this recipe!!! Just FYI the scale up (x2 or x3) missed the canned or frozen equivalent of ears of corn. For x2 it should be 2 cups, and for x3 it should be 3 cups.
This is how it currently appears for the x3:
“6 ears of corn, shucked, or 1 cup of canned corn (drained) or defrosted frozen corn”
Kate
Sorry for my delay! I will take a look, Elaine.
Jacqueline
This recipe looks so delicious! Can’t wait to try it. But I don’t have any limes and won’t be able to get to the store to get some. Do you think it will work with lemon? Of course I have plenty of those, and sadly no limes. I absolutely love your recipes by the way! I have tried many and you have never steered me wrong! Thank you!
Kate
Sure you can try it! Let me know what you think.
Debbie
So yummy! Enjoyed on lettuce..love your recipes!
Kate
Love to hear that, Debbie!
Susan Mellows
The best bean salad! Tasty, fresh and nutritious. I made it with one can of kidney beans, one speckled beans and one black beans and was delighted with the result. I added sliced avocado on top as one of the suggested garnishes. The salad was perfect as a complete vegetarian meal.
Margaret
My new go to salad. Especially for the cottage. Used crispy canned corn niblets instead of fresh corn. And added a can of black eyed peas in place of one can of beans.
Ken
A great recipe that is versatile and would allow for easy customization. It would make a good side for a lot of different dishes. We had it as a side to halloumi tacos and my wife took leftovers of this for her lunch.
The changes I did were to accommodate my wife. She does get indigestion easily from onions unless they are sauteed so I did that before adding them. Also, she can eat cilantro but only in small amounts so I crushed coriander seeds and added them. I put fresh cilantro on my salad once I plated it.
We will make this again.
John Hutchison
I added chopped celery and it was delicious. I cut everything by 1/3 for just my wife and I. 1 can of black beans and 1 can of corn. And then just guessed at amounts,
Kate
I’m glad you were able to make it work for you, John! Thank you for your review.
Margaret Scott
I only have white vinegar. Will that work?
Kate
You can try it. Let me know what you think!
Margaret Scott
I did use the white vinegar because that’s all I had. My husband really liked it and he is who I made it for. I thought it tasted good too. I’m sure it’s better with what you recommended it did work! Thanks so much