The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
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Reviewed: Aug. 5, 2008
This is sooo good! I used a little less than 1/4 cup each of the oil and vinegar (used balsamic). I also subbed pinto beans. I will definetly make this again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jul. 30, 2008
Phenomenal! I decreased the red wine vinegar a bit and it was perfect. Other than that--I made exactly as recipe stated. I made a day early and my guests raved about it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jul. 28, 2008
Delicious! I think the olive oil dressing would be great on a salad.
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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA
Living In: South Riding, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jul. 27, 2008
EXCELLENT & HEALTHY!!!
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Cooking Level: Expert

Home Town: Painesville, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jul. 23, 2008
Very easy and VERY yummy! My 5 year old would not touch this, as expected. My 3 year old and picky husband both really like it. It was soupier than I expected it to be. If I were serving it at a party I would strain it before presenting it. Otherwise very pretty, easy, healthy and tasty!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jul. 22, 2008
I must admit that I altered it a tiny bit. I used only kidney beans that I cooked myself and I forgot to add the lime juice (even though I bought limes just for this purpose). I spooned the salad over some home grown lettuce leaves and drizzled some extra dressing over top. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jul. 12, 2008
MAKE THIS!!! Fabulous! Only used 1 tbsp of oil for lower fat and didn't even notice!!! I've always been a three been salad fan and was sure it couldn't get any better than that, but this is the best bean salad I've ever had! Will make again and again, thanks so much for the recipe!
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Photo by Amanda J.

Cooking Level: Intermediate

Home Town: Apple Valley, California, USA
Living In: Pinon Hills, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jul. 11, 2008
Thank you for this great recipe! I served it with BBQ ribs and it was a huge hit with my husband and kids. However, next time I will use less oil and vinegar as I found myself draining off extra dressing with a slotted spoon. The seasonings were just right- I wouldn't change a thing. I can't wait for my next gathering so I can make this recipe again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
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Reviewed: Jul. 10, 2008
Just delicious! I had to omit the cilantro due to a recall... bummer. Green would have added an extra splash of color to this beautiful salad. I will make again and again. I did cut the oil down by 1/4 C. Thanks :-)
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jul. 9, 2008
Fantastic! My only substitution was using 1 tablespoon of Splenda instead of 2 tablespoons of sugar. So, so good. Even my fiance, who does not like beans, ate almost more than me! A great way to eat fiber and have a meatless dish that is so, so filling. I bought chicken, but I didn't even make it--I just ate the salad.
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Photo by taertman2516

Cooking Level: Intermediate

Home Town: West Bend, Wisconsin, USA
Living In: Winona, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jul. 8, 2008
Simple. Easy. Festive. I just threw this together with corn and red beans (no onion or bell pepper) and after one taste couldn't stop tasting it. We'll see how the kids like it, but for now I'm already craving it. It looked like a complicated recipe at first, until I realized it was canned stuff and a dressing mix.
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Home Town: Marble Falls, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jul. 6, 2008
Definitively a keeper!!! Everybody asked for the recipe. Healthy, and easy to prepare. I added some feta cheese to increase the taste, and cut down the amount of dressing in half (I kept the over for another salade).
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Cooking Level: Intermediate

Home Town: Quebec, Quebec, Canada
Living In: Kailua, Hawaii, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jul. 6, 2008
I made this recipe for a get together and people really liked it. I will say that the longer it sets the better it tastes. I have made this twice now and have received many compliments. Will keep in my favorites.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jul. 6, 2008
Terrific! Made this for our 4th barbeque-so fresh yet tasty! Skipped the corn-personal preference. Subbed pinto beans for the cannelini-have a hard time finding them here. Love the dressing-but will cut it in half next time as it does make a lot! This one will be a regular!!
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Liberty Hill, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jul. 5, 2008
Excellent, truly delicious (but only if you like beans), and looked beautiful in a glass bowl - almost jewel-like. We used this as both a salad and a taco/fajita filling as well, and was great both ways. Suggest making the dressing well ahead of time, and letting it sit so dressing flavours develop. Reduced vinegar in dressing to 1/4 cup, as the lemon & lime juice are sour as well, and used a little less salt than called for. Not a big fan of cumin, so might leave it out next time. When corn is in season, and if you have time, boil corn on cob for 3-4 minutes, drain, let cool a few minutes, cut kernels off cob, and then stir fry cut kernels in a little oil or butter or margarine for a few minutes until crisp-tender. Use this corn in the salad - beautiful!! We are having the leftovers with tonight's dinner.
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Cooking Level: Expert

Living In: Canberra, Australian Capital Territory, Australia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jul. 4, 2008
Awesome! Very good. I will make again.
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Cooking Level: Intermediate

Home Town: Coral Gables, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jul. 3, 2008
Awesome! I make this salad once per week for a church potluck and everyone loves it. I make these changes: cut the oil to 1/8 cup, vinegar to 1/8 cup, use only 1 red pepper (omit the green), double/triple the cilantro, sub garbanzo beans for the cannellini beans, and add chopped avacado to the top.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.82 star rating.
Reviewed: Jul. 2, 2008
Excellent. The perfect accompaniment to a Mexican casserole, tacos, fajitas or burritos. Tastes fresh and is chock full of crunchy veggies.
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Photo by Sara

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jun. 25, 2008
This was great! I made this for a family gathering of 35 people. This dish was a huge success. I have been getting emails the past few days for this recipe. I pretty much followed the recipe but followed other posters advise on cutting down the vinegar and oil. Thanks for a unique recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jun. 24, 2008
I had the pleasure of eating this recipe at a new friend's house recently. Our family was invited over for Sunday lunch and it was part of the spread offered. It was soooo delicious, I had seconds and wanted thirds, but had to hold myself back. And even better, my 9 yr old and 6 yr old sons both loved it too! I just signed up on all recipes just to get this recipe. The only thing my friend did different...she cut the vinegar to 1/4 cup, did not use sugar and left out onions and green peppers due to individual tastes.
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