Reviewed: Jul. 28, 2009

This bean salad was great. I mixed it up so quickly. It was so tasty I will use it again. Thanks Bob!

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Reviewed: Jun. 20, 2009

OMG, this is so easy, so good for you and so yummy! I would not change a thing in this recipe, it is perfect just as is!!! Thank you sooooo much Bob for adding this to the site.

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cooking42

Cooking Level: Intermediate

Living In: Sarasota, Florida, USA

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Reviewed: May 2, 2009

This recipe was so good! I used reduced sodium cans of beans to make sure it didn't get too salty...and I think it came out great! We served it along side a steak as an alternative to a green salad.

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lindsey

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Reviewed: Mar. 12, 2009

Very good flavor. Next time plan to use more artichoke hearts and feta cheese.

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Virginia

Cooking Level: Intermediate

Home Town: Calimesa, California, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Mar. 5, 2009

I thought this bean salad was excellent!! I thought I had marinated artichokes at home but when I went to make this I realized I didn't have any, so I had to omit them. It was still great though!

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Kelly

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Reviewed: Nov. 19, 2008

Great salad!!! I threw in a few extras..I used a green bell pepper and about 1/2 cup of roasted red pepper; I also threw in a couple of roma tomatoes. I didn't have any pinto beans and forgot to add the cheese. It was still fantastic! When I eat the leftovers today, I will add the feta! I also used a pomegranate vinegar instead of balsamic, which was really tasty!

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Ashleigh

Cooking Level: Intermediate

Home Town: Martinsburg, West Virginia, USA

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Reviewed: Oct. 14, 2008

This was DELICIOUS!!! Some changes I made: I added a large clove of garlic (crushed it in the garlic press into the salad) and some lemon juice. I also doubled the amount of artichoke hearts and I left out the feta (don't like it). GREAT recipe, I will definitely use this often, thanks for sharing!

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YankeesJets

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Reviewed: Jun. 29, 2008

This was pretty good at dinner, but amazing the next day! Next time I will allow more time to marinate. Left out the feta as it's a no-no while pregnant, but it'll bet it's even better with it.

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Queen Llemon

Cooking Level: Intermediate

Home Town: Kelowna, British Columbia, Canada

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Reviewed: Jun. 21, 2008

Even though I used 14-15 oz. cans of beans instead of 12 oz., there was plenty of dressing. I cut back on the salt a bit and still got complaints that it was too salty. Next time I will omit the salt entirely. Otherwise, it was a hit. I definitely will be making this again.

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welso

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Reviewed: Apr. 30, 2008

This dressing really hits the spot! And I like to add black olives and tomatoes. Really nice.

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GODSARTIST

Cooking Level: Intermediate

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Reviewed: Apr. 27, 2008

I thought it was delightful. For breakfast, I sprinkled bacon on top and at it with poached eggs.

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QAEDON

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: The Dalles, Oregon, USA

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Reviewed: Apr. 21, 2008

This is by far the best tasting bean salad I have ever had!!! I love this dish, not too sweet, perfect!!! This will be my BBQ staple from now on. Thanks for an awesome, easy recipe!

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JANET

Cooking Level: Intermediate

Home Town: Oceanside, California, USA

Living In: Jupiter, Florida, USA

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Reviewed: Apr. 8, 2008

This is amazing! I served it at a recent party and people were going back for thirds! We've decided that we'd try this for the insides of a vegitarian taco as well. The only thing I changed was adding a little bit more sugar to the dressing.

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ilovemyboys

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Feb. 19, 2008

The dressing is perfect; somehow it brings out the sweetness of the beans. I subbed black beans for the pinto beans and plain artichoke hearts (instead of marinated), and added a couple stalks of celery that I happened to have the fridge. Even my 4-year-old liked it.

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lulu

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Reviewed: Jan. 28, 2008

Absolutely wonderful! Didnt change the recipe at all, and my family loved it. Tasty and healthy -- woohoo!

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RunnerBelle

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Reviewed: Aug. 26, 2007

Great taste, lots of color ... an excellent salad!! In shopping for beans, I was surprised how many are canned with high fructose corn syrup! I couldn't find the correct size cans either (all had more than the recipe called for, but I used all the beans anyway). If you want to avoid corn syrup, here are the brands I found WITHOUT it: Pastene Kidney Beans, Shur Fine Pinto Beans, and Bush's Best Garbanzos. Enjoy!

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bethze

Cooking Level: Intermediate

Living In: Green Bay, Wisconsin, USA

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Reviewed: Aug. 26, 2007

Very simple but flavorful. This kept well in the fridge for several days.

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BB

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Reviewed: Jun. 29, 2007

This is a wonderful, original, easy-to-make salad. It tastes even better after it has marinated for a day.

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Melanie

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Reviewed: Mar. 4, 2007

This was pretty good, but it seems like something is missing. Maybe some onion or garlic might help.

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SUNNYD203

Cooking Level: Intermediate

Living In: Bridgeport, Connecticut, USA

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Reviewed: Mar. 4, 2007

Well this one is definetly a keeper! It's easy to make, you can eat it guilt-free, and last but not least, it is absolutely delicious! My boyfriend raved about how good it was and started telling me how we should start taking this salad to all the pot lucks we go to! Oh!!! I did "step it up a notch" and put olives, green beans, and instead of pinto beans, I used white beans. It really did turn out great. Thanks for the yummy salad Bob!!

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