Reviewed: Apr. 12, 2012

OK, but not what I was anticipating

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Reviewer:

CATHIPA

Cooking Level: Expert

Home Town: Yorktown, Virginia, USA

Reviewed: Jan. 21, 2012

Halved the recipe. Used a mix of pre-diced carrots, green pepper, celery and yellow onion instead of simply green pepper and red onion. Opted to use EVOO instead of veggie oil (as I tend to do for dressings). Mixed things up by using a can of salad beans instead of only black beans. Nice lunch dish.

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Reviewer:

RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Jan. 14, 2012

Very good. Sometimes I add some pasta such as bowtie

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LYCETTE1

Reviewed: Oct. 30, 2011

I followed this recipe as written and no one cared for it. Pretty bland.

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Charlee

Home Town: Chicago, Illinois, USA

Reviewed: Aug. 17, 2011

Way better than I thought it would be! The Dijon mustard threw me off but honestly this is delicious! I only used one can of black beans and 2 Tbs. olive oil. That was more than enough. I also cut the cider vinegar to about 1/4 cup. We ate this right away but I had it for lunch the next day and it was even better after it had chilled in the fridge. For best taste let it chill for up to 2 hours. Also, I tried the sauce with regular white vinegar and it didn't taste good. For anyone wondering if you can substitute I suggest just buying the cider vinegar.

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JMccreery

Cooking Level: Intermediate

Reviewed: May 21, 2011

Love this recipe! I make it as written EXCEPT I add no oil at all. Doesn't need and I don't need all those calories. It's been a hit with everyone who's tried it.

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Sara

Reviewed: May 15, 2011

I must say this is a great salad.Got carried away with the amount sooooooooo tried eating it as a side dish,on a bed of lettuce,and also as a wrap.No matter how you used it it was still great.The closest I came to eating lentils was in a soup and now am trying all the salads you have listed.Thank you so much for your recipes

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charlotte

Reviewed: Mar. 20, 2011

My family and I didn't really care for this salad.

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Reviewer:

leproconna2326

Cooking Level: Intermediate

Reviewed: Dec. 5, 2010

I used a scant 1/2 cup of EVOO. Substituted yellow bell peppers for the green ones, and used Trader Joe's frozen roasted corn. Delish.

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Cooking Level: Intermediate

Home Town: Mission Viejo, California, USA

Living In: Washington, D.C., USA

Reviewed: Aug. 6, 2010

This is a nice change from the black bean salad I usually do. In fact, I didn't even bother with the black beans. And I used a red pepper instead of green. I added a little chipotle pepper powder to give it a little kick. And as others have said, 1 cup of oil is way too much. This makes way more than 8 servings.

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