Reviewed: Sep. 20, 2008

This is a very good and nutritious recipe, however, I would recommend to anyone making it for the first time to add less red wine vinegar; I think the dressing has the potential to be great, but to me, all I really tasted was the vinegar. Since this is a "mexican" salad, I guess I would've liked to taste more of the cumin/chili pepper flavor. I definitely will be making this again, though I will be cutting back on the "tanginess" factor.

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SUE1956

Cooking Level: Expert

Home Town: Clarendon Hills, Illinois, USA

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Reviewed: Sep. 14, 2008

Made it as shown and it turned out great! Be sure to drain and rinse the beans. Next time I will add a little more cilantro and add/sub an anaheim pepper.

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Hal

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Reviewed: Sep. 13, 2008

Excellent Recipe! The whole family raved about it. Very nutritious and delicious. Because I was feeding to my fussy kids, I cut out the red chile and reduced the vinegar in half. They loved it!!

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greenBeen

Cooking Level: Intermediate

Home Town: Potomac, Maryland, USA

Living In: Silver Spring, Maryland, USA

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Reviewed: Sep. 13, 2008

Spectacular recipes! My personal variation; I double the amount of sweet using Splenda & brown sugar insteasd of white sugar... love this stuff and literally want to drink the dressing!

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Kerinholland

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Reviewed: Sep. 12, 2008

I was disappointed because this recipe received so many good reviews. I didn't like the dressing and followed the recipe exactly. I liked, however, the combination of beans,corn, peppers, and onions. I will make it again but perhaps with some Newman's Italian dressing.

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rushinwonder1980

Cooking Level: Expert

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Reviewed: Sep. 10, 2008

I love this salad. The cilantro really sets the tone for the taste....it has just the right amount of spice. The only change I made was to omit the salt and added chopped fresh green and yellow beans. The crunch they add is a nice added touch.

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Cheri

Cooking Level: Expert

Home Town: Dartmouth, Nova Scotia, Canada

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Reviewed: Sep. 9, 2008

Very good. Great for pot luck.

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MissB

Cooking Level: Expert

Home Town: Clinton, Oklahoma, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Sep. 5, 2008

Love this salad! Great dressing and very colorful. A great potluck item!

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Dandelion45

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Reviewed: Aug. 31, 2008

This is the best bean salad!!!! You will not be disappointed if you make it exactly to recipe.

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Marvel

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Reviewed: Aug. 30, 2008

Unfortunately, I didn't like this recipe. I followed the recipe as-is, but the combination of the bell pepper and vinegar was too overbearing for my palate. I think that this recipe would be great with a lime marinade instead. I do plan on making this again without the bell pepper and vinegar.

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LOBS2STEAM

Cooking Level: Intermediate

Living In: Dallas - Ft. Worth, Texas, USA

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Reviewed: Aug. 28, 2008

Soooo good! I brought this to work and everyone loved it!!!

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Sara W.

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Reviewed: Aug. 20, 2008

this is great with some shrimp thrown in it.

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colie

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Reviewed: Aug. 19, 2008

Delicious recipe. Omitted the onions, halved the oil and vinegar as other reviewers suggested. Used only 1 pepper. It's good with a little feta sprinkled in.

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Laura

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Aug. 17, 2008

Out of this world! It looks beautiful and tastes wonderful! The only change I made was only using 1 green bell pepper instead of 2 peppers. My guests raved about it! Made it the day before (adding corn the day of) and it was fabulous, was still good even the next day. Very summery and very tastey!!

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Little Southern Mama

Cooking Level: Expert

Home Town: Lagrange, Georgia, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Aug. 11, 2008

This salad is WONDERFUL! Very tasty - My husband said it reminded him of a fresh salsa (because of the Mexican flavors) ... Try it!! I used 5 big shakes of Chili powder and 1 teas of hot sauce and it was great - not too hot or spicy ... I also substituted Garbonzo beans instead of the Cannellinis and it was even better! Jeanie in Geneva Fl

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Jeanie

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Reviewed: Aug. 10, 2008

really good recipe. I read reviews and used some ideas to suit my tastes and it was a huge hit at our church picnic! not one drop left! I substituted garbanzo for the cannellini, used canned corn, and added fresh tomato and cucumber. I used garlic powder and just half an onion because I didn't want it to be too strong. I also used just 1/4 cup of oil and vinegar, but I kept the spices the same. The cilantro and cumin make this salad. Thanks for the recipe, I will be making this one a lot!!!

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Moe

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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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Cook4U

Cooking Level: Intermediate

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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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