Reviewed: Apr. 29, 2012

Very good. I added some garlic, and I'm glad I did--this salad needs some perking up, but not too much. It's still pretty basic and very good. Easily added to for personal taste. As with most bean salads, this gets better the longer it sits. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Jan. 17, 2012

Very delicious! I added black olives and pamentos and it turned out great! Will definitely try with some more added ingredients.

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Reviewer:

katems86

Reviewed: Jan. 7, 2012

Thank you for this very easy to put together bean salad. I changed based on what I had on hand. I used white and black beans for the contrast and yellow cherry tomatoes cut in half and cilantro. I didn't have capers so I left that out. It seemed it was missing something and it may have been what the capers did for it so I added only a teaspoon of ACV and this is perfect. I will be buying capers next time.

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Reviewer:

Shelly

Cooking Level: Intermediate

Living In: Weatherford, Texas, USA

Reviewed: Aug. 1, 2011

I made this for a family get-together in July and got rave reviews on it. It was so refreshing after we'd spent the day out in the hot sun! I added a can of butter beans and a clove or 2 of smashed garlic. (I whisked the garlic, lemon juice and olive oil together before pouring it over all the veggies and beans.)

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Reviewer:

wooll3n

Cooking Level: Beginning

Home Town: Columbus, Wisconsin, USA

Living In: Stoughton, Wisconsin, USA

Reviewed: Jul. 30, 2011

This is amazing. I made this along with, the Fiery Fish Tacos with Crunchy Corn Salsa and it was amazing. Then I at the bean salad as a salsa both alone and mixed with the salsa from the above recipe, amazing, then I took both salsas and put them on my breakfast burritos, amazing!! Highly recommend this dish. It is very versatile, fresh, healthy and great for many summer dishes.

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Reviewer:

t3g4n

Reviewed: Mar. 1, 2011

This is an awesome recipe! So easy, so handy, different, light.....I can't say enough good about it. I served it as a main coarse over a bed of spinach. You could do this a little warm over a bed of couscous too. Endless possibilities. I have the tex mex version on next weeks menu plans. We aren't vegetarians, but I do only cook meat once maybe twice a week. This is a good protein filled meal that you can prepare easily at the end of a work day, or for a weekend bbq.

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Reviewer:

medorn

Reviewed: Oct. 17, 2010

The lemon juice added with the lemon zest made the lemon overtake the flavor for me.

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Reviewer:

ChrisNY

Reviewed: Jun. 22, 2010

I made this for a potluck and everyone loved it. I made the tex-mex variation and doubled the number of limes and added chopped avocado. Thanks for the great recipe!

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Reviewer:

BusyMom

Reviewed: May 31, 2010

A very versatile dish that you can tailor to your individual meals and your own taste. I added feta cheese and black olives right before serving to play up the zing.

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