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Reviewed: Aug. 4, 2007

Yet another recipe that seem to bring the guys around during sports seasons! Quick, cheap, and easy to make, although I end up substituting serving the French dressing for Italian and put the salsa on the side. The amount of beans called for makes loads of salad, and it tastes even better the next day once all of the beans have marinated!

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CHELS

	Cooking Level: Beginning Home Town: St. John's, Newfoundland, Canada Living In: Montreal, Quebec, Canada
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Reviewed: Mar. 4, 2007

This salad is good. I changed a few things like adding Kidney beans instead of Garbonzo beans and added more salsa. The only thing I would change in the recipe is less dressing and more garlic and salsa. I felt it just needed a little kick.

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Momo'2


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Reviewed: Feb. 22, 2007

This recipe was interesting, and it did taste good, but there wasn't really anything exciting about it. I took it to a potluck and brought most of it home. I added the corn as someone suggested and that added to the flavor and color. If you are looking for healthy alternatives I suppose this recipe isn't so bad.

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Patti Corbett

	Cooking Level: Expert Living In: Kennewick, Washington, USA
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Reviewed: May 10, 2006

Mmmm...healthy AND yummy. I just made this for a huge bbq get together. Most of the little kids even seemed to like it. I used black beans, kidney beans, chickpeas, and decided to add a can of corn to make it look more appealing to the masses. I will definitely use this as a quick & easy standby for potluck bbq type gatherings!

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Sharonsharealike

	Cooking Level: Intermediate Living In: Cambridge, Ontario, Canada
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Reviewed: Aug. 31, 2005

Great recipe. I didn't have any French dressing so I used Honey Dijon instead and it turned out great.

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Reviewer:

DLLFNN


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Reviewed: Jan. 25, 2004

Since this recipe invited you to try different beans I made a typical 3 bean salad with kidney, wax, green and garbanzo beans. I added a little onion and left out the water chestnuts. The unusual dressing was really the thing that was supposed to give the typical bean salad a lift over the vinegar, oil and sugar type. I wasn’t impressed. It just tasted like French dressing with some salsa mixed in it and not something unique unto itself. I did try some sliced almonds. Maybe mine were old but If I do make this again I would totally leave the almonds out, did nothing for it. It may be better the second day too. Good starter idea to use salad dressing on the beans though, maybe I’ll try Ranch with the salsa next time.

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10 users found this review helpful

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JUSTCYN

	Cooking Level: Expert Home Town: Rochester, New York, USA Living In: Bay Minette, Alabama, USA
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Reviewed: Dec. 4, 2003

I made some variations on this salad, such as adding more beans, using a tomato sauce instead of and/or in addition to salsa. Adding some slivered almonds makes it crunchy and even more nutritious! I also found that adding mushrooms or other finely-chopped veggies spices it up a bit too.

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AVIVA


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Reviewed: Dec. 4, 2003

Great and tasty recipe. Substitue an Italian dressing in liew of the French. Interesting and tasty!

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NTOMLINSON


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Reviewed: Dec. 4, 2003

A great explosion of flavor combination. This is an excellent bean salad. I used kidney beans, green beans and garbanzo beans. I added slivered almonds, as another reviewer recommended. Using "medium" salsa (a nice level of "hot") provided the perfect counterpoint to the sweetness of the no-fat French dressing. I will repeat this recipe many times down the road. I'm always looking for good side dishes.

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CURTISLEE

	Cooking Level: Intermediate Home Town: Valley, Nebraska, USA Living In: Omaha, Nebraska, USA
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Reviewed: Sep. 25, 2003

Really quick. Taste will vary considerably by the type of salsa that you use.

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8 users found this review helpful

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MAGGIEKBS


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