Reviewed: Jan. 28, 2008

Fantastic! I used cooked red beans instead of canned. Yummy!!

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MEGGAN1

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Reviewed: Jan. 7, 2008

This was very good. I used reduced fat feta and fat free Italian dressing instead of the oil and lemon juice. I agree that it was better the 2nd day.

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Barb O

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2007

Great recipe! Always get compliments when I bring to a potluck.

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SHARIBERRY1

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Dec. 1, 2007

I had high hopes but this recipe disappointed. Needed more lemon juice.

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VIVNIDHI

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Reviewed: Dec. 1, 2007

This recipe is pretty much identical to one from Anne Lindsay's Lighthearted Everyday Cooking.. I made a few changes to the recipe seen here- I used a 19oz can of white kidney beans because I prefer them to the red kind, used 1 cup chopped cabbage and 1 cup shredded carrot, feta cheese that was marinated in red peppers and olive oil, and I added a bit of sugar to the mix too as I thought the dressing was a little sharp. My best advice for this recipe: make it the day before!! I mixed all the ingredients together and chilled for 3 hours before eating, which definitely was not long enough, the flavours were all much too aggressive. I tried it again today and it was SO much better, everything blended together perfectly. This is a great recipe :)

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Lindsay

Cooking Level: Intermediate

Home Town: Bedford, Nova Scotia, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Nov. 11, 2007

I used yellow bell peppers and added a little spinach and the colors were BEAUTIFUL. I put in garlic and herb feta so I left the fresh garlic out. Definitely add more lemon juice and olive oil and let the salad sit for a while. I've tried this without cabbage (because I dislike it so much) and it still works.

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tinydancer2426

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Aug. 30, 2007

This is a wonderful recipe for a mixed (vegetarian and no-vegetarian) crowd. With some crusty bread, it is a main course in itself, but it also goes well with any grilled meat. The feta and cabbage make it different than other bean salads. A great shortcut is to use prechopped coleslaw mix insted of chopping your own cabbage. Thanks for the great recipe.

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Jun. 20, 2007

Very good salad - I used red beans and half amount of feta to reduce calories and also fat free italian dressing.

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DFENIK

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Reviewed: May 22, 2007

Absolutely fantastic! I have made this for my steak & potatoes husband and also for a backyard BBQ & it was a HUGE HIT both times! The only thing I did was used garbanzo beans, the tomato & basil feta and I also added a little balsamic vinegar. This is my new default potluck dish, especially in the summer. THANK YOU!

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Sandy

Cooking Level: Beginning

Home Town: Clay Center, Kansas, USA

Living In: Coffeyville, Kansas, USA

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Reviewed: May 1, 2007

I used two cans of beans and forgot the red pepper and it was still very good. My garlic clove was super potent so next time I think I'll use garlic powder instead. Very yummy and healthful. I also used the tomato basil feta as suggested.

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Susan

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Reviewed: Mar. 7, 2007

This was better the second day once the flavors had melded! My husband adores it!

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lvmyschilling

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Reviewed: Jan. 20, 2007

This was really good! I used romaine instead of cabbage, and added fresh basil. Next time I'll add some cherry tomatoes, but it was a really nice filling salad!!

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Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Stockholm, Stockholms, Sweden

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Reviewed: Jan. 1, 2007

Great recipe and very tastey. Everyone loves this!

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Tampa Chef George

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Reviewed: Oct. 12, 2006

We really enjoyed this salad this summer when we were doing the South Beach diet.

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amy c

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Reviewed: Aug. 17, 2006

I have modified this since the first time and still LOVE it!! I use Tomato Basil Feta, Italian Flat Leaf Parsley, and Red onion in place of the listed ingredients. I also add 1 can of white kidney beans and grape tomatoes (whole). If I have it around, I will add some chopped fresh Basil. I do not use the cabbage, but will serve it over lettuce in a wrap or pita. Everybody I have served this to have absolutely loved it. Simple, fast, colorful, and healthy!

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WRNASS

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Sheboygan, Wisconsin, USA

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Reviewed: Aug. 10, 2006

This was very flavorful. I used tomato-basil feta instead of the regular feta which gave it the missing flavor other reviewers mentioned. I look forward to sharing this with others.

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MLPS

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Aug. 8, 2006

This is wonderful - way better than the usually musty-tasting and boring bean salads. I used red onion instead of green and didn't have cabbage, it tasted fine. Lots of lemon juice and some ground pepper make it more flavorful.

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Emma

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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Reviewed: Jul. 6, 2006

This is excellent! I used a bag of coleslaw mix for the shredded cabbage and enjoyed this for lunch. It is so flavorful!

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healthnut

Cooking Level: Intermediate

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Reviewed: Jun. 8, 2006

A very nice side dish. I like it best with a tomato/basil feta.

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Marie C.

Cooking Level: Expert

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Reviewed: May 22, 2006

Very nice, a change from the traditional bean salad. I used a couple different kinds of beans. Good right away and later, too... depends if you like your cabbage crunchy or wilted. I used napa cabbage (that's what I had).

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