Reviewed: Jan. 8, 2008

I have had your recipe for a very long time and I will always keep it. It's a very good recipe that my family likes really well.

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Reviewer:

Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: Jun. 5, 2007

This wasn't bad, but it just seemed to be missing something. Aside from using black beans and fresh basil, I followed the recipe exactly, and I let it marinate overnight (I also roasted my own red peppers). I'm not sure the parsley and basil are the best herbs for this dish--for me, it needs something deeper, like thyme or maybe savory. Plus, I think it could use more veggies, but that's just personal preference.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: May 26, 2007

This is very good! I recommend adding a little water like the other reviewers to tone it done a little. This is great by itself or over a little spring mix salad.

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healthnut

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2003

I thought this salad was okay, but not the best bean salad I've eaten.

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KATHLEENR

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Reviewed: Jan. 7, 2003

I have made variations of this with cucumber, onion added. It's good too for dieters.

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JBISARO

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Reviewed: Jul. 5, 2001

I doubled the dressing, and toned it down with a little water. I used cider vinegar because I didn't have balsamic. I served the salad over rice and soy "ground beef" as a cold dinner. Everyone liked it, including the kids.

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Reviewer:

Callie

Cooking Level: Intermediate

Home Town: White Plains, New York, USA

Living In: Antioch, California, USA

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Reviewed: Jul. 2, 2001

Did a salad luncheon for 50 people. I made 6 different salads. This one was the winner. I got many requests for the recipe. The overnight marinade does the trick.

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