Reviewed: Jun. 21, 2000

I use frozen veggies (no cooking or thawing ahead of time) instead of canned and use a red bell pepper and purple onion for more color. I love this on hot summer days.

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34 users found this review helpful

Reviewer:

SHELL_SHEPHARD

Reviewed: May 12, 2002

This was really tasty, but only needed half amount of the sauce.

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23 users found this review helpful

Reviewer:

RIVERSENDS

Cooking Level: Expert

Living In: Indiana, Pennsylvania, USA

Reviewed: Jan. 16, 2002

This salad is delicious, but made too much dressing for me. Next time I will only make 1/2 as much dressing

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20 users found this review helpful

Reviewer:

DORRIEANN

Reviewed: Jun. 22, 2005

This was way too SWEET for us. My husband couldn't even eat it. I tried to salvage the dish by adding more white wine vinegar. When I tried it the next day, it was a little better but I wouldn't bother making it again.

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13 users found this review helpful

Reviewer:

FBA

Reviewed: Jan. 3, 2006

Love this type of salad ... you can make a little or make a lot - depending on what the need is for. It's refreshing for summer get togethers.

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11 users found this review helpful

Reviewer:

Karen

Reviewed: Sep. 23, 2007

This recipe gets 5 stars with my changes; omitted bell pepper and substituted chopped water chestnuts for celery. Our dinner guests raved about it asking for the recipe. This salad is really better in a day or two. It does make a lot of dressing but it's great sopped up with some good sour dough bread! I'll be making this in place of my usual 3 bean salad. Thanks.

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10 users found this review helpful

Reviewer:

Connie-O

Reviewed: Feb. 2, 2008

I have been looking for this recipe or one similar since my mother-n-law died. She made this from memory so it wasn't in her recipe stash. The only difference is she used apple cider vinegar.

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7 users found this review helpful

Reviewer:

CATHYDP464

Cooking Level: Expert

Home Town: Olton, Texas, USA

Living In: Lubbock, Texas, USA

Reviewed: Dec. 26, 2011

I love this salad! I accidentally used regular white vinegar instead of the white wine vinegar and it turned out great. I also subbed Splenda for the sugar.

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5 users found this review helpful

Reviewer:

Paula

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Olive Branch, Mississippi, USA

Reviewed: Oct. 12, 2011

Have made this for years and had lost the recipe. We used APPLE CIDER vinegar instead of white wine vinegar and cut the sugar by about half.

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3 users found this review helpful

Reviewer:

5shannons

Reviewed: Apr. 25, 2013

i make this recipe all the time! i originally got it from a women who lives in nashville. but i use a 1/2 cup of red and orange bell pepper instead of 1/2 a cup of green. it adds more color! this is a perfect summer bbq salad! it better after it sits a day or two in the fridge and all the flavors marinate !!! i also add green onion

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0 users found this review helpful