Reviewed: May 8, 2012

This is genuinely delicious! I wasn't expecting this bean salad to be any more than a decent side dish; but you'll be dishing up seconds and thirds!

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Reviewer:

LittleToeJoe

Cooking Level: Intermediate

Living In: Maple Ridge, British Columbia, Canada

Reviewed: Mar. 4, 2012

4 stars only because the curry taste was barely there. Definately double that, added avacado, red onion, black beans. Great, light taste.

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Reviewer:

JuliaN

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Reviewed: Feb. 27, 2012

Great healthy side!! I used navy beans instead of garbanzo beans, left out the corn (personal preference) and doubled the curry powder. Yummy! Do try to make it the night before so the flavors can blend. Goes great as a side, as a topping on chicken and as an omelette fillter. Definitely making this again and again!

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Reviewer:

FARKYWON

Reviewed: Oct. 2, 2011

what an amazing salad! i substituted balsamic vinigar for the cider vinegar and bumped up the cumin & curry to 1 tsp. each and the flavors complimented one another wonderfully! i also added tomatoes and black olives. will definitely make this again!

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Reviewer:

steelerscari

Cooking Level: Expert

Home Town: Somerset, Pennsylvania, USA

Living In: York Haven, Pennsylvania, USA

Reviewed: Sep. 13, 2010

This was really good, but I'm only rating it four stars because the curry flavor was way too subtle. I bumped it up to 1 tsp., and still couldn't taste it. It makes a delicious bean salad, but I'll need to look for another recipe for the curry taste that I'm looking for.

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5 users found this review helpful

Reviewer:

dewehrman

Reviewed: Aug. 21, 2010

very good

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Reviewer:

mary

Reviewed: Aug. 7, 2010

Fantastic! Loved it, and it only gets better over time. Day 2 in the fridge was even better than the first. I would highly recommend cutting back on a clove of garlic, 3x the curry powder, and subing cucumbers for celery. Make sure to shake the dressing well.

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4 users found this review helpful

Reviewer:

rpariser

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Atlanta, Georgia, USA

Reviewed: Aug. 5, 2010

This is one of my new favorite recipes. Followed exactly! Great and healthy. Thank you so much!

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3 users found this review helpful

Reviewer:

Melissa

Cooking Level: Intermediate

Reviewed: May 30, 2010

Loved it. Big hit at a pot-luck this weekend. Upped the servings to 8 and added a can of black beans to the 3 other cans of beans. Used frozen corn, and skipped celery because we were out. Excellent taste- (used about 4 cloves vs the upped recipe requirements, because we were low on garlic).

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Reviewer:

mr/mrs z

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.

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