recipe reviews for:

Cannellini Bean Salad

“'I've had this recipe quite a long time, although I have changed it somewhat from the original,' comments Alden Thornton from Warrenton, Oregon. 'It's always been popular, particularly when served at picnics and potlucks.' Tip: If you are crunched for time, instead of roasting the pepper yourself, use roasted red peppers sold in jar, often near the pickles and condiments.”

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Reviewed: Jul. 22, 2009

So easy and quite tasty! I made this to take to work for lunch and it was great. I used a large jar of roasted red peppers, skipped the red onion (due to my personal preference) but added garlic powder and onion powder. Tastes like summer! And it's really quite healthy. Thanks for the recipe!

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cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

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Reviewed: Jul. 25, 2008

Delicious! I used sun-dried tomatoes instead of red peppers, but next time I'm planning to use the red peppers instead. I made it one night and had it for lunch the next day and it was amazing. Can't wait to try it again!

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HKWEDDLE

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Reviewed: Jul. 1, 2008

I made the recipe as stated and I thought it was missing something. I ended up adding a clove of garlic (minced) and enjoyed it a lot better. Definitely let these flavors meld for a day before serving.

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5 users found this review helpful

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SHANNONGERKE

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Reviewed: Apr. 24, 2008

Delicious....I love beans and this was right up my alley. I only used 1 can of organic cannellini beans an reduced the olive oil to 1 tblspn. I also sliced my red onion really thin. I used fresh red bell pepper instead of the roasted red peppers. All in all, I really liked this dish, very healthy and tasty. Will make again. Thanks!

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6 users found this review helpful

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SLJ6

Cooking Level: Expert

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Reviewed: Apr. 19, 2008

very easy if you use jarred red peppers, which i did. i also used basil in the tube available now (called gourmet garden and in the produce section), sliced my red onion very thin due to my preferences. it was a tasty simple side. i think next time i will try it blended as a dip/sandwich spread.

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Reviewer:

matgurl

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Long Beach, California, USA

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Reviewed: Dec. 1, 2007

Thanks for sharing this recipe. I have taken this dish to several potlucks and cookouts. Numerous people have asked me for the recipe - even people who don't usually eat beans. When I am in a hurry I do the vinaigrette, the beans, and the ground black pepper. This is a keeper!

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Jean

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Reviewed: Jan. 19, 2007

I used this recipe to make a hummus-like spread. I sauteed onion and garlic and added them with 1 roasted red pepper to the food processer. Pulsed until smooth then added one can of beans. The spread was tasty on grilled portabellas and toasted pita chips.

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2 users found this review helpful