The reviewer gave this recipe 4 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 16, 2009
Excellent. Made exactly per recipe, and it turned out great. The second time I made it, I substituted white wine vinegar instead of red, and adjusted (increased) the hot spices and lime juice to suit my own taste. Either way, this one's a keeper.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 12, 2009
Great recipe! I made it for muy husband´s birthday party and everybody loved it.
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Ary

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 7, 2009
A big hit for a cookout gathering-gets much better days later
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Cooking Level: Expert

Home Town: Rapid City, South Dakota, USA
Living In: Raeford, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 6, 2009
My husband is officially addicted to this salad. He has problems with indigestion and heart burn eating the Standard American Diet so I look for things that still taste good and satisfy but that I can stick lots of raw veggies into! Plus this is high protein! I double the recipe, add extra veggies and keep it in the fridge (in an ice cream pail)for a week at a time (the flavour gets better as it sits) so he always has it avaible to him. U can mix and match the beans for what you have on hand. His favourite is when I use all chickpeas. Change up the peppers to what you like best(he doesn't like green so I use red, yellow or orange). I have added celery and that goes well too. The only real change I made was adding extra garlic and cutting down the sugar. 2 tbs was too much for us so I just add 1 tbs sugar or 1 tbs of honey. Thanks for the awesome recipe!
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Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 6, 2009
Delisious! Made way to much for our family so next time I'll plan on sharing or cutting down the recipie. My hubby made it and said it was SUPER fast and easy. We enjoyed it with tortilla chips!
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Eva
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 6, 2009
Delicious! I cut the cumin and pepper by half. I also doubled the cilantro. Next time I will also cut the sugar by 25%. The sweetness was a bit overpowering. Still just delightful. I took it to a Mexican themed dinner and it was the favorite dish. Good thing I made a double batch.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 4, 2009
This is absolutely deserving of this 5 star rating! Fantastic salad that can be tailored to anyone's preferences! I followed the recipe exactly (ok...well I didn't quite stop at the 1/4 c. cilantro, but who could :)!)and it was FANTASTIC..My son ate it like salsa with chips..YUM! I could also see changing up the beans if you weren't crazy about garbonzo beans for example and it would be great with just black eyed peas...I also made a second batch of this dressing and marinated chicken with it...and threw some on my salad at lunch with some fresh cilantro and red onion. Thanks for a fantastic recipe!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 26, 2009
Great salad!
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Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 22, 2009
Agree with some of the other posts, this recipe is much better if it sits for atleast overnight. I was out of lemon and lime and still it was very tasty.
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Cooking Level: Intermediate

Living In: Fredericksburg, Virginia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 20, 2009
This was just okay, a little too vinegary.
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Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA
Living In: Livermore, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 20, 2009
Loved the recipe it was a hit!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 19, 2009
This is a great bean salad. I made no changes. Like others have said, its best when given a couple days before eating. I almost cut in half the oil and red cider vinager, as a few others suggested. I am glad I stuck to the recipe.
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Cooking Level: Intermediate

Home Town: Berlin, Pennsylvania, USA
Living In: Elkton, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 18, 2009
I am not a huge fan of lots of beans, so I left out the cannellini and kidney beans. Made it more of a 50% corn 50% black beans mix. Also decreased the peppers a little (that was what I had). I absolutely loved it. The dressing was fantastic.
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Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 18, 2009
This is delicious. We had it instead of the traditional baked beans with ribs and it was great! Light and tasty!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 16, 2009
What a hit! This is by far the best bean salad I've ever made. The dressing is fabulous (although I did cut the oil and vinegar in half). The only other slight change I made was used 1 tsp of cayenne pepper instead of the tabasco and chili powder. It gives the dressing an extra kick. This is very healthy and delicious - you have to try it!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 15, 2009
We followed this recipe as written - except I added a second clove of garlic, and since the frozen corn that we use is a 16-oz bag, we added the whole bag. Some folks recommended cutting the oil/vinegar in half. I did not, and would not... it is perfect the way it is written. Thanks for sharing!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 14, 2009
I was looking for 'bean' dishes, came across this and gave it a try. It is one of my very favorites now. I brought it to my Mom's on the weekend where everyone went crazy for it. I had to make three batches throughout the weekend. The first thing I'm asked now by my nieces and nephews is "are there beans in the house this weekend"? I serve it with scoops...delish! My niece also tried it in a wrap with a slice of fresh mozzerella and said it was fabulous that way too. Thank you, thank you! This is a keeper and it's ALWAYS in my fridge to pick on. I've given the recipe to atlease 5 people at this point.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 13, 2009
Very tasty and colorful salad! I also worked at making this a bit healthier, adding no sugar, less oil, and no added salt - I used 50% reduced sodium beans as well! Since I had used up the rest of my red wine vinegar, I substituted about 1/3 cup of tarragon vinegar, and found it added interesting flavor. We added a touch more hot sauce at serving time just for added zing!
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Pasco, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 11, 2009
Great recipe but wayyyyy to salty! Just salt to taste, cut the sugar out.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 10, 2009
To make this even healthier, I cut out the sugar and reduced the olive oil to only a tbsp. or two. It needs no more than that. This is delicious! I had several people ask for the recipe. I subbed garbanzos for the cannellini beans, and used only one pepper and cut out the hot sauce. Excellent for a summer party!
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Cooking Level: Intermediate

Home Town: Seaford, Virginia, USA
Living In: Alexandria, Virginia, USA

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