Bean Salad Medley Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Nashville Nosher
Reviewed: Jun. 18, 2012
I had to make some substitutions, based on my pantry contents, but overall? Awesome! I used kidney, garbanzo, pinto, and edamame along with canned corn and it was yummy! I did just make 1/3 of the dressing and it was plenty. Looking forward to the what I'm sure are to be even yummier leftovers!
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Photo by Nashville Nosher

Cooking Level: Intermediate

Home Town: Springfield, Tennessee, USA
Living In: Nashville, Tennessee, USA
Reviewed: Nov. 9, 2011
This was actually my first foray into the world of bean salads. My husband bought an interesting variety of canned beans while on his last shopping trip, and it happened to include everything this recipe called for, so it was perfect. Made everything as described minus green pepper (I subbed paprika for flavor) and it was a hit. Hubby asked that this be added to our "regulars." I look forward to experimenting with it. Thanks for sharing!
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Photo by MBIF

Cooking Level: Expert

Home Town: Fairbanks, Alaska, USA

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Reviewed: Aug. 2, 2011
I only had black beans, red bell pepper, cucumber and frozen corn on hand. I put these ingredients together along with the oil, vinegar and sugar dressing. Yummy! No matter what ingredients you use, the dressing makes it tasty.
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Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: Jun. 2, 2011
Don't skimp out on the sugar, it really makes the dish.
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Reviewed: Dec. 1, 2009
Actually, this is your typical Bean Salad. I add Red Onion and omit the mushrooms. Fast, tastes great and keeps for a week or more in the fridge. Oh, and I add chickpeas! :-)
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Photo by Caperjay

Cooking Level: Expert

Home Town: Louisdale, Nova Scotia, Canada

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Reviewed: Jul. 30, 2007
Nice & easy. Quick - and as the recipe says, better the 2nd day. I cut the sugar to 1/2 cup, and the dressing is still sweet (but a nice change from many of the bitter dressings often found with bean salads).
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