Reviewed: May 4, 2012

My daughter is allergic to tomatoes, so I have been searching for an easy go-to salad, and this one's the winner! I used kidney beans and some lovely fresh arugula mixed with iceberg lettuce. Thanks for this.

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Reviewer:

Cowjam

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Reviewed: Jan. 19, 2012

YUMMY, I LIKE THE VINEGAR IN IT. IT REMINDS ME OF A LOCAL FAVORITE IN MY AREA.

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Reviewer:

interdesignmsu

Cooking Level: Intermediate

Living In: Troy, Michigan, USA

Reviewed: Jan. 14, 2012

Wonderfu! I added tomatoes to it and loved it.

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Reviewer:

PuzzleMom

Cooking Level: Intermediate

Reviewed: Oct. 11, 2011

Yum!

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Reviewer:

Geneva

Cooking Level: Beginning

Home Town: Conroe, Texas, USA

Living In: Brooklyn, New York, USA

Reviewed: Sep. 10, 2011

This is very fresh tasting and yummy. I substituted fresh lime juice for part of the red wine vinegar and ate it with tortilla chips. Thanks!

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Reviewer:

MARFYC

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

Reviewed: Jun. 30, 2011

Every time I make this it gets rave reviews. The dressing is what makes all the flavors come together. If you change it, you change the whole flavor. Not vinegry at all. I added more garlic just a preference. It is great!

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Reviewer:

Ivory Rose

Reviewed: Jun. 28, 2011

Great recipe! A very light and refreshing summer dish. I like adding it to the side of a mixed greens salad. I did make a few changes to the recipe, using what I had on hand. I used pinto beans instead of black beans (I love all beans and look forward to using black beans, I just didn't have any on hand) I added one chopped roma tomato. Finally, I used white wine vinegar this time around, because it was what I had available. Very simple, look forward to taking this salad to bbqs and pot lucks in the future!

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Reviewer:

snelso

Cooking Level: Intermediate

Reviewed: May 2, 2011

I wish I would have listened to my instincts but instead I followed the recipe exactly (except for leaving out cilantro). Too much vinegar and too much dressing. I see why the directions say serve with a slotted spoon since the veg is swimming in dressing that is mostly vinegar. I did really like the combination of veggies so I'll keep this recipe but next time I'll make my own dressing.

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Reviewer:

cjucoder

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Feb. 11, 2011

Ok, so I made a Black 'N' Red Bean Salad, but that was the only thing I modified (had the red kidney beans on hand). :) This bean salad is delicious, refreshing, and makes for a versatile side dish. We enjoyed it alongside Slow Cooker Texas Pulled Pork sandwiches as I was in the mood for something other than coleslaw. Thanks for the recipe! It's a keeper! :)

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Reviewer:

TTV78

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: San Francisco, California, USA

Reviewed: Nov. 15, 2010

I made a few substitutions...used navy beans instead of white kidneys...used green onion instead of regular onion..used sesame oil instead of olive oil... and added extra cilantro...this was a hit! My picky 11 yr old LOVED it! She said it reminded her of her favorite cucumber salad from the Thai restaurant...we will definitely make this dish again soon!

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