Reviewed: Jul. 10, 2012

great taste...thought 1 cup of sugar was way too much so I only used half. Still came out great. The leftovers , I added quinoa and it made a filling lunch.

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1 user found this review helpful

Reviewer:

BramptonMommyof2

Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

Living In: Brampton, Ontario, Canada

Reviewed: Dec. 21, 2010

Good recipe with a few changes. Cut the sugar way down to a tablespoon with 1/2 cup white vinegar and a splash of balsamic. Used a good olive oil instead of vegetable oil. Couldn't find pimentos, so I subbed in chopped red pepper. Added a teaspoon of dried marjoram. Delicious!

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15 users found this review helpful

Reviewer:

sweetpmc

Cooking Level: Expert

Reviewed: Jul. 25, 2010

Awesome salad! I agree with other reviewers that it's okay to mix and match the veggies according to one's tastes. I used this recipe as a jumping-off point for my own version, with green beans, wax beans, garbanzo beans, dark red kidney beans, and sliced beets. For the dressing, I reduced the sugar to 1/2 cup (I used "Sugar in the Raw"), and paired that with 1/2 cup white vinegar and 1/2 cup balsamic vinegar (for an extra kick). I added minced garlic and fresh cracked black pepper before giving everything a toss. This salad gets better with time, so if you can make it a couple hours before you want to serve it, the veggies will marinate in the dressing and it will taste amazing.

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9 users found this review helpful

Reviewer:

L. Britten

Cooking Level: Intermediate

Reviewed: Mar. 25, 2009

I thought it was to sweet. If I ever make again will not use as much sugar as recipe calls for.

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5 users found this review helpful

Reviewer:

Debbetz

Reviewed: Dec. 18, 2008

This no-fuss recipe is a delightful dish to have "on hand". Keeps well for several days -- a sweet-tart tang that lightens any meal. Interesting textures add nice dimension. Great as a side dish with salad for lunch or with a main course for dinner.

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3 users found this review helpful

Reviewer:

Misniah

Cooking Level: Expert

Home Town: Plainwell, Michigan, USA

Reviewed: Sep. 17, 2008

Excellent. Took to family gathering and even those who don't like "bean salad" asked for the recipe.

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1 user found this review helpful

Reviewer:

Az Hummer

Cooking Level: Expert

Living In: Tucson, Arizona, USA

Reviewed: Oct. 17, 2005

I added Jicama to this for an added crunch. Lasts very well for days in frig.

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11 users found this review helpful

Reviewer:

MANNY729

Reviewed: Aug. 1, 2004

A nice change from the three bean salad I always make. The marinade is refreshing and tastey. The lima beans add a touch to this salad. Keeps well in refrigerator - will make again. Mmm...

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9 users found this review helpful

Reviewer:

Ewa Lamb

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Clarksville, Tennessee, USA

Reviewed: Sep. 9, 2000

This was very easy and really good. My family enjoyed it. I did replace the lima beans with wax beans.

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30 users found this review helpful

Reviewer:

MOLSON7

Reviewed: Jun. 20, 2000

I made this Bean Salad for our end of the year staff party - I love recipes that can be made in advance, kept in the fridge overnight, and transported easily to the party. In fact, sitting overnight really helped the flavours to blend. What a GREAT salad!! Leslie Webb Lynn Lake, Manitoba, Canada

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16 users found this review helpful