Reviewed: Oct. 30, 2009

This was a good recipe. It makes quite a bit so be prepared to share it with everyone or eat it for days. The seasonings were very good on the beans and may even taste wonderful in some type of Mexican dish, whether tacos, burritos, or nachos.

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korilynne

Cooking Level: Expert

Living In: New Britain, Connecticut, USA

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Reviewed: Sep. 3, 2009

I'm rating according to my adjustments: I only used black & pinto beans (2 cans ea), omitted the parsley and instead added about 4T chopped cilantro, 2 chopped jalapenos, and lots of extra lime juice + a total of about 6 oz of the salsa (I found it WAY too dry)... that being said - we really enjoyed it, and I'll definitely make it again.

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love2cook

Cooking Level: Intermediate

Home Town: Pierre, South Dakota, USA

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Reviewed: Jul. 12, 2009

I found it a little bland, but I loved how it kept its consistency and didn't get mushy. A friend suggested frying up the ground yak I had in the freezer and that enhanced it noticeably.

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marlowegarp

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Reviewed: Jun. 28, 2009

Honestly, if you get gas, you probably want to have some Beano on hand, because this is so good I don't want to stop eating it!!!

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deeray82

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Reviewed: May 22, 2009

I thought this was a great salad and will make it often. My 11 year old daughter even requested it in her school lunch! I used a can of corn instead of frozen, olive oil instead of veg., and Pace Picante for the salsa. Served with grilled chicken and mexican rice. Thank-you!

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SYDSMAMA

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Reviewed: Jul. 4, 2008

This is awesome as a dip on tortilla chips! Instead of the chili powder, I added 4 shakes of Mrs. Dash's Southwest Chipolte seasoning. It was delish!!!! I am making again right now!!!

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Melissa

Cooking Level: Intermediate

Home Town: Alliance, Ohio, USA

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Reviewed: May 1, 2008

Every time I make this I get rave reviews. It's good as a side salad at BBQs or as a dip for chips - and it's easy as can be!

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MGUDMUNDSON

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Reviewed: Apr. 27, 2008

Omitted the garbanzo beans and added fresh cilantro...yummy! very colorful and tasty!

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Lorelei

Cooking Level: Intermediate

Living In: Wesley Chapel, Florida, USA

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Reviewed: Jun. 18, 2007

This took 5 minutes to throw together. My husband and I LOVE it, as do my kids!! Instead of parsely use fresh cilanto! Also experiment with other beans! Great recipe!

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Reviewed: Jun. 24, 2006

Quick, easy and versatile. I omitted the parsley, and added freshly snipped cilantro. Also threw in some finely diced onion left over from a different bean salad recipe. Thanks, Heather!

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Caroline C

Cooking Level: Expert

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Reviewed: Jun. 4, 2005

Although I have not made this recipe yet, it sounds quite tasty! I will be making it with raw, sprouted beans and home made salsa with fresh peppers and cilantro to fit my raw vegan lifestyle. I'll post when I have done the taste test. :)

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PLAYFULKITTEN70

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Reviewed: Feb. 22, 2005

Easy to make and very tasty! Goes well with guacamole and rice.

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CHALICE1

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Reviewed: Sep. 10, 2003

This recipe didn't have much flavor and I didn't like the taste of the garbanzo beans with the chili powder. The recipe tastes mainly of chili powder. I will not be making this again.

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