I have made this twice and we both absolutely love it. I made it as written the first time and the second time with 1/3 cup of sugar. It is sweeter than most macaroni salads but that is what we like about it, that it is different, that it stands out. It is very good, very colorful and pretty and will be "my" macaroni salad from now on. Thank you for the recipe.

Reviewed On: Jul. 23, 2009

My husband gave this a 5. I would give it a 4. The vinegar flavor was strong to me. I do really like vinegar but it seamed overpowering. I tripled the sauce because I am a sauce person and the amount of sauce was perfect. I also added about 1 1/2 teaspoons of powdered ginger (because I didn't have any fresh). I halved the oil before I tripled based on other reviews. I agree that the sauce was not oily but I wonder if the oil would have made it less vinegary tasting to me. I baked for 20 minutes and broiled for 5 minutes. I wasn't sure if the "minced" onion was to be fresh onion or dry. I used dry. Next time I will use fresh or probably green onions as we really love them. My husband loved it...it's a 5.

Reviewed On: Dec. 11, 2008

Yum! My husband and I both loved this recipe. I doubled the sauce because I am a sauce person. I boiled the beans for 2 minutes before stir frying them because my husband prefers softer beans. If you are worried about the Peanut Butter in them...don't. It is an amazing flavor.

Reviewed On: Dec. 11, 2008