I love Panzanella salad but this became absolutely ruined by using Balsamic vinegar. I am aggravated with myself for not seeing that. Wayyyyyyyyyyyy too sweet. Plus with the tomatoes, it becomes sweeter. Think [unlike I did, & use wine or cider vinegar instead]!

Reviewed On: Aug. 29, 2009

This is not something I make, but thought it might make a good foil for the quiche I was making & it did. It was addictive, delicious, but...........waaaaaaaaaaaaay too much sugar! Happy that I heard the other "too much sugar" comments, cutting mine to 1/3 cup [Splenda] & next time, will probably only add 1/4 cup. I am a sweetoholic. The submitter states that the recipe makes a lot, & to me, that really isn't true, so maybe the amount of beans was meant to have been tripled, or at least doubled.......I can't imagine this with all that sugar!

Reviewed On: Jul. 2, 2009

Very good. I halved the recipe, used 1/2 c. Splenda with 1/2 c.sugar and 1/2 c. "Can't Believe It's Not Butter sticks for our health reasons. I baked for 60 minutes @ 325 & poured into an 8"x4" foil loaf pan.

Reviewed On: Jun. 24, 2009