Reviewed: Sep. 14, 2008

Delicious! I have been using allrecipes.com for years, and this is only the third recipe I have rated 5 stars. This is unbelievably good considering the simple ingredients. The fresh lime juice and basil are key. I used fresh corn, cherry tomatoes, and basil from my garden. What a wonderful way to use up summer garden bounty. I made it once with fresh chives from my garden instead of onion, and it was wonderful.

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weez


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Reviewed: Jun. 27, 2008

I added some feta cheese, italien seasonings and balsamic vinegar--quick, easy and delish!

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TWINGLETRACY

	Cooking Level: Beginning
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Reviewed: Jun. 26, 2008

Tastes like a pickle.

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B

	Cooking Level: Intermediate
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Reviewed: Mar. 29, 2008

This bean salad is pretty good. Next time, I think I'll use cilantro instead of basil to make it taste really fresh. I had a can of butter beans in the cupboard and added it to the recipe (in addition to the kidney beans). To compensate, I added some extra corn, tomatoes, onion and lime juice. I ended up with a *lot* of salad, but it tastes great!

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WHIRLEDPEAS

	Cooking Level: Intermediate Home Town: Chicago Ridge, Illinois, USA Living In: Denver, Colorado, USA
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Reviewed: Aug. 29, 2007

I loved this refreshing, healthy salad. I used frozen corn, lime rind & green onions - it wasn't a hit with my husband (meat & potatoes man) or children as much - but I thought it was worth making again, just for myself!

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Jennifer C.

	Living In: Minnetonka, Minnesota, USA
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Reviewed: Aug. 1, 2007

My family liked it....I found it to need a little more oumph. Next time I will play around with the dressing

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Tuckerzmom


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Reviewed: Jun. 25, 2007

Very good and refreshing! I used black beans and corn, lime juice with a dash of red wine vinegar, S&P, and some oregano flakes.

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cmphl


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Reviewed: Jun. 25, 2007

I love bean salads, and this one did not disappoint. Light and filling, it will be great for my dinner tonight and lunch at work tomorrow. The basil gave it much needed color and someone mentioned using green onions, that would have worked well too. I added a small jar of artichoke hearts.

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southernhopsing


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Reviewed: May 29, 2007

This was delicious! I used white beans instead, and it was incredible. I am definitely making this again.

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Maria

	Cooking Level: Intermediate Home Town: Hazleton, Pennsylvania, USA Living In: Paris, Île-De-France, France
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Reviewed: Mar. 23, 2007

Very easy and very yummy! I made a few changes: I used half an onion, one diced fresh roma tomato, left out the lemon zest and olive oil (it was plenty moist), and used dried oregano to taste.

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MARIAFORD

	Cooking Level: Expert Living In: Laramie, Wyoming, USA
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Reviewed: Oct. 29, 2006

This recipe was very good! I made some of my own alterations though: i used dark red kidney beans (becaus e I personally like them better), put more cherry tomatoes, and less onions.

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veg111


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Reviewed: Aug. 3, 2006

Love it! Second time around I added thinly sliced red capsicum adnd left out the basil. Even fussy eaters liked this at our house!

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Chris


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Reviewed: Jul. 23, 2006

Very good and beautiful too. I loved the lime in this. I used pinto beans because I dislike kidney beans (I bet the white would be good though). I used a garlic clove instead of an onion. Also just needed 1/2 TBS. of oil.

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What a Dish!

	Cooking Level: Intermediate
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Reviewed: Jul. 9, 2006

Excellent! A wonderful refreshing salad. The fresh lime juice and basil are a must. I thought this was best right after preperation. I've made this three times, each time making more. Leftovers are good but tend to get somewhat soggy sitting in the fridge.

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RHODA3OTD


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Reviewed: May 31, 2006

I never actually got to taste this so this is my niece's rating as she ate most of it. Without the oil this counted as "free" food on her Slimming World diet. I used white kidney beans, lemon juice because the lime I had didn't look too well left out the salt and olive oil and used plenty of black pepper. My niece absolutely loved it, I had to give her the recipe to take home with her. Many thanks.

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KEZ

	Home Town: St Austell, Cornwall, England, U.K. Living In: Plymouth, Devon, England, U.K.
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Reviewed: Apr. 21, 2006

I used white cannellini beans, an 11oz can of summer sweet corn, dried basil and left out the lemon zest. Quick prep (I did let it steep overnight). Very refreshing, healthy side dish.

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LIZCANCOOK

	Cooking Level: Intermediate Living In: Livonia, Michigan, USA
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Reviewed: Oct. 14, 2005

Wasn't crazy about it the 1st day but the 2nd day I got hooked and ate the entire thing in 2 sittings!

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Pesco

	Cooking Level: Intermediate Home Town: Cleveland, Ohio, USA
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