Reviewed: Mar. 28, 2009

This recipe is perfect. I made it an a complement for tacos. WOW! Everyone loved it. Thank you

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Reviewed: Mar. 21, 2009

We have been making this recipe every week for a few months now and it get better every time! This is the best bean salad I have ever had.

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SMEDRIK

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Reviewed: Mar. 19, 2009

Different and delicious!

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LOWA

Cooking Level: Intermediate

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Reviewed: Mar. 19, 2009

VEEERRRRY good. I changed the cilantro for parsley as I strongly dislike the taste of cilantro. Aside from that, everything stayed the same and resulted in a wonderful bean salad. Highly recommended.

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Alison

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Reviewed: Mar. 15, 2009

great recipe for summer. I like to go a little bit easy on the onions and the cilantro.

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kconaty

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Washington, D.C., USA

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Reviewed: Mar. 9, 2009

I followed this recipe as is but decided to make it a little more substantial by adding some cooked Ditalini pasta. I served it on lettuce leaves on a pretty plate.

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Paula

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Reviewed: Mar. 8, 2009

This was absolutely Amazing!

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YAELIE24

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Reviewed: Mar. 6, 2009

This is a great salad,I tripled veg. ingredients but only doubled dressing ingredients came out just right. I used the 3 beans called for plus chili beans,great northern, black eyed peas,garbanzo, and pinto plus an extra can of black beans. used a tablespoon of tabasco sauce and added 4 jalapenos and black olives. Everyone loved it. I had many requests for the recipe.

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CODEACE

Cooking Level: Expert

Home Town: Madison, South Dakota, USA

Living In: Brookings, South Dakota, USA

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Reviewed: Feb. 27, 2009

This was excellent. I scaled down the recipe for just the two of us but otherwise followed recipe as written. Will be making again and again!

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dreher16

Cooking Level: Expert

Home Town: Dover, Ohio, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Feb. 25, 2009

Make it all the time!

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Maureen

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Reviewed: Feb. 22, 2009

I've made this three times now, and there's never any left! The first time I followed the recipe exactly, the next times added sliced black olives and a cubed avacado just before serving. Made a great recipe even better!

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judilicious

Cooking Level: Expert

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Reviewed: Feb. 15, 2009

Frickin delicious and requested by friends. I did half the liquids in the dressing as it is enough. Used extra cilantro because I love it. I play around with the kinds of beans I use. It makes a ton but does keep pretty well!

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bandsbaby6

Cooking Level: Intermediate

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Reviewed: Feb. 5, 2009

So good!

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KSEMPSROTT

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Reviewed: Feb. 3, 2009

I just updated my review from a 4 to a 5 because I finally made it and it is just as good as I had hoped it would be. I added a jalepeno to the peppers and onion instead of adding chili powder to the dressing and honey in place of the sugar. If you use a jalepeno make sure to test a small piece of it first so that you don't use too much or too little. I have had a run of mild jalepenos lately but this one today was hot, hot, hot so I only used half of it. I could see this also working well as a warm side dish, perhaps in place of cowboy beans and/or succatash when having ribs and chicken.

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klynn

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Reviewed: Jan. 26, 2009

This is the best bean salad ever! I have made it 3 times in 2 weeks! I used 1/2 red onion, 1/2 Tablespoon of salt, and added 2 stalks of celery! I also used a tablespoon of honey instead of white sugar. The dressing is so delicious! Please give this recipe a try!

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L Sullivan

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Reviewed: Jan. 25, 2009

OMG! This is SOOO good! I also added garlic powder to go with it. It goes very well with the salad.

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Amy Yip

Cooking Level: Beginning

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Reviewed: Jan. 24, 2009

The best dressing that I have ever had on this type of salad.

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MOMMYDINNERMAKER

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Reviewed: Jan. 15, 2009

simply amazing. i like to mix up the colors of the bell peppers, add a can of chick peas and add whatever other canned beans i can find. Even my little brother and boyfriend love this recipie, and normally they wont eat beans or 90% of the vegitables in the recipe

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C Anthony

Cooking Level: Expert

Home Town: Baie Verte, Newfoundland, Canada

Living In: Guelph, Ontario, Canada

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Reviewed: Jan. 12, 2009

Love this recipe. Eat it as a salad one day and a dip with tortilla chips the next. I didn't want my salad to be Mexican so I left out the cumin and hot spices and sauce. It was very good that way. The next day I ate it as a dip and added the seasonings to make it Mexican. I only added one bell pepper. Colorful and delicious!

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