Reviewed: Sep. 7, 2009

Really great salad! Made a few alterations. We're not big oregano fans, so instead substituted 1 tsp marjoram and 1 tsp basil. I upped the cumin and curry powder to about 1 tsp each and reduced the amt of vinegar and canola oil. Love that it doubles for lunch the next day.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

loveinit

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 21, 2009

Yum! Light and tasty. Didn't have celery, but the recipe didn't suffer without it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ali1865

Home Town: St. Cloud, Minnesota, USA

Living In: Sauk Rapids, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 19, 2009

This bean salad is very versatile, as any one of the ingredients can be replaced with a similar one. I've replaced peas for the corn, used red onions instead of green ones, etc. What we like best about it, is that it keeps very well, without affecting taste or texture - aside from its nutritional value and great taste.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sylke

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 17, 2009

My husband and I love this recipe. It is the best bean salad I have ever had. It has become a summer box lunch staple for us.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

RachelB

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 6, 2009

This recipe was a HUGE hit at a pot luck. We will make it a regular for us. We added chopped up Kale as well to up the "green" factor. It was delicious.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

julescampbell

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 11, 2009

Oh boy, was this a treat. Even my boyfriend son liked it and he is in that in-between stage of being a teenager and hating everything! Anything with curry I have got to try!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Alex

Cooking Level: Intermediate

Living In: Bethlehem, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 19, 2009

This is one of my favorite recipes! This recipe also works well with just the beans, corn, and ditalini pasta. Some people don't care for the curry and cumin, so when I make it with the ditalini I use Italian sald dressing mix. Good stuff!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JJGeorgia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 17, 2009

Delicious, I can't stop eating this! I made a few changes: skimped on the vinegar a little, added a LOT more of the spices. Also added an onion, cayenne pepper, and black beans. A refreshing, but addicting, recipe I will be making again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

spicegirl23

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 12, 2009

This is really good. The only thing I will say is if you substitute dry beans that you have cooked for the canned beans, you might want to add a touch of salt to the recipe. Definitely will make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AWORTHEN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 8, 2009

I've been using Allrecipes for years, but just joined today so that I could rate this recipe - it's outstanding! Since I like real strong flavors, I doubled the oregano, cumin & curry and added 1tsp of cayenne. I also added a red bell pepper and a can of peas, just to get more veggies. Most bean salad recipes take time in the fridge to marinate to get the flavors to come out, but this was perfect right away. This is a keeper & I'm sure I'll make it again as soon as I run out! Thanks.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Annaholic

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 23, 2008

Excellent! Although I have to edit this now to make it 4 start instead of 5, the aftertaste of garlic and curry lasts for hours! That is the only downside to a very good recipe. I added one yellow pepper and half a green pepper. I changed the spices used - 1 tsp of curry powder and 3/4 tsp cumin, as well as used black beans instead of pinto. Thank you!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

dael

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 2, 2008

This was a great and interesting alternative to other summer side dishes. It came together easily in the afternoon and was yummy at dinnertime. Definitely the best bean salad I've had. My husband took one bite and said "mm thats good" chewed a little more and said "ooh it has a kick to it". It really developed like that. It was a great side dish from ingredients I already had in my cabinet and fridge. The only change I made was omitting the kidney beans because I didnt have any on-hand. I'll probably take this to pot lucks in the future because it's cheap, easy and stays well for a longer period of time. Thanks for sharing!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

KALLEYSINGER

Cooking Level: Expert

Home Town: Manteca, California, USA

Living In: Modesto, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 28, 2008

This salad is one of our summer favorites! I use 2 cans of black beans and 1 can of garbanzo beans instead of the kidney beans. We often serve it with a little light sour cream and tortilla chips. Wonderfully refreshing vegetarian recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LovetoBake

Cooking Level: Intermediate

Home Town: East Grand Forks, Minnesota, USA

Living In: Enid, Oklahoma, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 21, 2008

Not only is this recipe extremely quick & easy to prepare, it tastes absolutely delicious. I also like the convenience of being able to keep the ingredients on hand in the pantry, ready at a moments notice. I made some changes---I used pinto beans instead of chick peas, as well as a chopped red onion, garlic powder instead of chopped cloves, and red wine vinegar instead of cider. I also added a small minced cherry pepper, for just a touch of heat. This is such a great addition to hamburgers and hot dogs. This is one of my favorite new recipes, and I'm sure I'll make this many more times. I encourage you to try it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Darkgardyner

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 17, 2008

We love this salad. Such a wonderful change from the usual three bean I've used for years.Didn't have celery so used sliced water chestnuts (wonderful) also used balsamic vinegar and olive oil. Next time I'll at least double the curry powder. Tonight I had 2 bowls of the leftovers sprinkled with curry powder...............delicious. Don't forget FRESH oregano.............it grows like a weed in my yard!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sylvia

Cooking Level: Professional

Home Town: San Gabriel, California, USA

Living In: Hemet, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 2, 2008

Really good as is. I did use frozen corn and add 1/2 of a chopped cucumber and a green pepper. After eating it straight I tried it with about 2 Tbsp plain fat-free yogurt in 1/2 cup of the salad. It was excellent that way as well. Either way, the seasoning was great if you like garlic and food with some kick.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sbrown

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 16, 2008

Excellent salad! Different and wonderful change from the usual ho-hum three bean salad. In order to keep this South Beach friendly I used extra beans instead of corn. It's not at all overpowering in flavor, but I can certainly see how it would not appeal to picky eaters because of the unique taste. The crunchy celery goes awesomely with the soft beans. I put diced ham in the left overs and will be taking it to work for lunch. I will def make this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

yippee5

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 15, 2007

I just took this to a potluck and barely anyone ate it. It had way too much kick and way too much garlic even though I only put in 3 cloves. I will not make this again. Plus it makes a HUGE amount.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TIMSCOOLGAL

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 6, 2007

I liked it but it was NOT a big hit at the potluck - more of the store bought potato salad was eaten than my salad. It's nice for a change of pace and I personally would have given it 4 stars but other people just were not that into it. I was also complimented on the celery being in the salad (the guy who told me was impressed by that ingredient - go figure).

Was this review helpful? [ YES ]
0 users found this review helpful