Reviewed: Dec. 30, 2009

This was a very good recipe. I did decrease the amount of garlic, but added raisins which went wonderfully with the rest of the ingredients.

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Reviewer:

Sheila

Reviewed: Jan. 26, 2009

Very nice. TIP: Those folks who find the garlic too strong; try poaching the cloves in the water with the beans. It will mellow the acidity, but you won't lose the health benefits of garlic. If you have a recipe with oil, try poaching in the oil (VERY low heat, please). the garlic should not color; this will make the garlic nutty and sweet. It only takes 1-2 tsp. This tip is from ATK's garlic mashed potato recipe. DELISH!

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Reviewer:

MAUSERATI

Reviewed: Nov. 27, 2008

Tasty. I cut down on the oil per some other reviewers' suggestion and quadrupled the mint. I would make this again.

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Reviewer:

Kristy

Cooking Level: Intermediate

Home Town: San Clemente, California, USA

Living In: Los Feliz, California, USA

Reviewed: Aug. 21, 2008

This is a good, different green bean salad. I really liked the contrasting flavors of the vinegar dressing and the mint. After reading other reviews, I decided to saute the garlic and onion. I used all four cloves, and it wasn't overpowering at all. I also just lightly blanched the beans and didn't use the sugar. Nice recipe!

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Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

Reviewed: Jan. 31, 2008

This has such a fresh/sweet flavor. I love it. I didn't notice the garlic being too strong, but it didn't sit around too long either.

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Reviewer:

wat2eat

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Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Brunswick, Maryland, USA

Reviewed: Jun. 7, 2007

This was good, but not great. I took other reviewer's suggestions and cut the garlic down to 2 cloves, and added more mint. Upon tasting, I added extra vinegar. I think green onions instead of regular onion would have been better. It was nice for a change, but not sure I'll make again.

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Reviewer:

BN61079

Cooking Level: Expert

Home Town: Mendon, Massachusetts, USA

Living In: Milford, Massachusetts, USA

Reviewed: Apr. 25, 2007

I needed to add a little more vinegar. Just loved it. Thanks a lot!

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Reviewer:

VIVNIDHI

Reviewed: Jun. 22, 2006

very tasty! Iused about 1/2 the garlic and that I thought was plenty. I also doubled the amount of mint. Be careful not to over cooked the beans> I think 6 to 7 mins. is long enough. I also used this as a cold bean salad. Which was delicious but make sure to cool beans befor adding ingred. Thanks!

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Reviewer:

maryannejan

Cooking Level: Expert

Home Town: King Of Prussia, Pennsylvania, USA

Reviewed: Dec. 7, 2005

You do taste the garlic in this recipe, but both my husband and I enjoyed the taste very much, and would rate this recipe very good. If I made any modifications, I'd increase the Mint leaves.

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Reviewer:

kew

Reviewed: Aug. 17, 2003

The beans and mint are nice together, but there is far too much oil and garlic in the recipe. I would cut the garlic in half and use less oil, this way the salad is less slimy.

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18 users found this review helpful