In a large bowl, combine the first six ingredients. In a small bowl, whisk vinegar, oil and seasonings. Pour over bean mixture and toss to coat. Cover and refrigerate until serving. Using a slotted spoon, serve over lettuce if desired. Yield: 4-6 servings. Diabetic Exchanges: one 1/2-cup serving (prepared without salt) equals 1-1/2 starch, 1 vegetable, 1 fat; also, 187 calories, 219 mg. sodium, 0 cholesterol, 26 gm carbohydrate, 9 gm protein, 5 gm fat. NOTES : "Black n White Bean Salad is a cool, hearty side dish Kay Ogden created after tasting a similar one in a restaurant. It goes together in no time and complements most entrees, reports this Grants Pass, Oregon reader." Recipe by: Taste of Home, August/September, 1997 Posted to MC-Recipe Digest V1 #1011 by NGavlak on Jan 14, 1998