Reviewed: Jun. 25, 2009

I have been making this recipe for years thanks to finding it on Allrecipes, and it is by FAR one of the best party dips you could ever make. I follow the recipe almost to a "T" (the sugar/oil/vinegar are just fine for us), and only add one more can of either light or dark kidney beans, so you have one can of each for more color. It's a MUST to let this sit overnight to let the flavors meld. Serve with Scoops and everyone at your party will ask for the recipe. Increase cilantro if you like it -- I use at least half a bunch (and always use fresh, never dried. It makes all the difference.) Be sure to use good quality olive oil (EVOO, 1st cold press). Enjoy!!

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Julie

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Reviewed: Jun. 24, 2009

Very good flavor! I made it a couple of days in advance so the salad could sit in the dressing. This will be a summer staple in this house!

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Jun. 23, 2009

Flavorful & Delicious. Make ahead the night before and the vegetables soak up all the wonderful dressing. Recipe is perfect as is.

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Sharong

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Reviewed: Jun. 21, 2009

I found that cutting back the oil and vinegar to 1/3 cup was a great compromise -- cutting back to 1/4 each as some suggest might be too dry. canned corn made for crisp salad that didn't get watered down. this definitely has some heat in it -- you may want to set some aside for the kiddos before adding in the chili powder!!

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Heather Kelley

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Reviewed: Jun. 21, 2009

Delicious! I used canned corn and only one pepper (red), but otherwise followed the recipe exactly. Everyone at my Mexican themed dinner party loooooved this dish. It also makes a fantastic accompaniment to tortilla chips. :-)

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JESSERS11581

Cooking Level: Intermediate

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Reviewed: Jun. 18, 2009

Loved this! My husband & I kept "sampling" it so much that I thought I was going to have to make another batch for our party.

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LilJunebug

Cooking Level: Expert

Living In: Montgomery, Alabama, USA

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Reviewed: Jun. 15, 2009

This salad is awesome! A friend made it for a cook-out and I had to have the recipe. I make it just the way it is and sometimes add whatever I have in the frig. Avocado is a great addition. Love this salad.

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MEG5639

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Reviewed: Jun. 15, 2009

I loved it. I also used less oil and vinegar. I used honey instead of sugar. I added yellow beans. I used mexican beans instead of kidney beans. I added a little more hot sauce. You really should make it at least 24 hours in advance for all the flavours in the dressing to co mingle with the beans.

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LindaLoo

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Reviewed: Jun. 13, 2009

This is truly a delicious, healthy and refreshing summer salad. I followed the recipe exactly and it was wonderful as written. Now, I didn't half the oil / vinegar because I added jicama, jalapeno, and grilled chicken. I bet it will be even better tomorrow after being in the fridge over night. Thank you!

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AEGIALE

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Reviewed: Jun. 5, 2009

I made this for our memorial day bbq... mom couldn't keep her spoon out of the bowl. I cut down the oil & vinegar per some of the other reviews and it was still good. Not too overpowering. I'm saving this in my recipe box.

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Always Room For Dessert

Cooking Level: Intermediate

Living In: Gardena, California, USA

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Reviewed: Jun. 5, 2009

Awesome. I've made it a number of times with 1 tbsp of splenda instead of sugar, with white vinegar and balsamic vinegar in equal parts instead of red vinegar and it was great. Will try to remember the red vinegar next time. I did not like cutting the liquid in half...not enough!

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Vanessa

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Reviewed: May 31, 2009

This was excellent. Used pinto beans along with kidney and black and it turned out really great. I also halved the oil and vinegar as suggested.

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joanna10

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Reviewed: May 29, 2009

Healthy, hearty, and delicious. This dish is great for a summer potluck!

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katyoung99

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Reviewed: May 29, 2009

Really, really good. A friend of ours has brought this to a few social events and I'm always excited when I see it. Today I finally made it myself. Despite the super long list of ingredients it's really easy.

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JLMURDO

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Reviewed: May 27, 2009

This bean salad was easy to make and was delicious! Great recipe. The textures and flavors were wonderful. Not alterations needed here!

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Blueberrymuffins

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Reviewed: May 27, 2009

I love beans but I tend to shy away from bean salads at pot lucks for some reason because they usually taste weird to me. I decided to try and make my own for the summer. I love this. I only used one red pepper and I thought that was enough. Very good!

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SuziandBear

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: May 26, 2009

amazing! a word of advice, the oil and vinegar should be cut in half and the rest of the dressing ingredients should be as stated. there is just too much dressing. this recipe does make a LOT of bean salad so beware. its absolutely delicious, especially the next day! ps-i used white onions and it came out great! i may try adding mango next time!

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mgfood

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Reviewed: May 26, 2009

This was a good, flavorful salad. I agree with a lot of the other reviewers though. It needs about half of the amount of oil. I had to let it stand on the counter for an hour before serving just to soften the clumps of EVOO.

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