Reviewed: Sep. 8, 2012

This salad was a big hit with both my meat eating and my vegan friends. I am allergic to corn so I substituted a can of garbanzo beans. I cut the sugar and the salt in half and it was very tasty. It is a terrific and healthy substitute for potato salad, or a main dish when served with brown rice.

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Reviewer:

Allyson

Reviewed: Sep. 7, 2012

A real crowd pleaser, I have been asked on many occasions to bring this. I have added other types of beans and have been equally successful.

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Reviewer:

Coppercook

Reviewed: Sep. 6, 2012

I made this recipe (almost) exactly as written, with the exception of simply salting to taste. I must say, the marinade was delicious. The "salad" was very light, crisp, and refreshing. Personally, I think next time I will omit the onions and peppers, and I think I might add queso fresco instead. I usually don't mind raw onions and peppers, I just felt like there was too much "crunch" going on.

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Reviewer:

Ashley

Cooking Level: Intermediate

Home Town: Crystal River, Florida, USA

Living In: Kissimmee, Florida, USA

Reviewed: Sep. 5, 2012

I made this last night for a football party this evening. I took a taste and the dressing is SO tasty! I followed the recipe almost completely. Like other reviewers suggested, I halved the oil, vinegar and sugar, and I added a few extra "dashes" of Franks hot sauce. I didn't measure the minced cilantro, but once it filled a handful, I figured that was a good amount. Next time, and there WILL be a next time, I think I will add some chopped cucumber, a small amount of tomato and even maybe some celery or carrots for more crunch.

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Reviewer:

Torioreo

Cooking Level: Intermediate

Reviewed: Aug. 27, 2012

This is really outstanding. I skipped the kidney beans (personal preference) and didn't add cilantro bc I didn't have any on hand- but this was still delicious! I don't usually like bean salads, but now I am converted. I will be making this again and again.

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Reviewer:

BECKERJ

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Aug. 22, 2012

The TABLESPOON of salt has GOT to be a typo. Against my better judgement I followed the recipe and put in the full tablespoon of salt. It made the salad so salty I had to rinse it all off make another batch of dressing, but without any salt the second time around because of how much still remained from the first time. If you cut the salt back to either a teaspoon (or better yet, less/none, since you can always add it later), I could see this recipe rating 4-5 stars.

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Reviewer:

Dougster

Reviewed: Aug. 22, 2012

Absolutely delicious! I can't wait to taste it tomorrow after being chilled!

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Reviewer:

AimeeMort

Reviewed: Aug. 16, 2012

Used the recipe as a guideline and it was very tasty. Loved it!

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Reviewer:

valerie

Reviewed: Aug. 16, 2012

this salad is so good. i think i would double it since it fed 6 and everyone was looking for more salad. i used white wine vinegar since its what i had and upped the garlic since we like it. also i dont think the lemon and lime juice are needed i just used 2 tablespoons of lime juice. excellent.

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Reviewer:

soupisgoodfood33

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: Aug. 14, 2012

This is my new favorite bean salad!!!It has a perfect balance of flavors, is easy to throw together and is great for a summer meal or side dish. I used fresh corn and not nearly as much bell pepper as the recipe calls for. I never want to be with out this salad in my fridge!

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