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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 8, 2008
Very good bean salad, almost identical to the style in the deli that we like. I omitted the peppers and mushrooms and didnt have cider vinegar, so only used regular white. It was good, i think i will try it again with the cider vinegar, as it was missing a little tanginess.
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YUMMYNUMMY
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 19, 2008
This salad is fantastic, and really healthy for you. I omitted the mushrooms from the recipe. Next time I would probably use a bit more vinegar for more tanginess.
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lanie23
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 31, 2008
Yum! The vinaigrette was one of the best I've had. Just the right amount of oil, vinegar, sugar, etc. I cut back on pepper due to personal preference :D
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Jessica
Photo by Jessica
Cooking Level: Beginning
Living In: Salem, Oregon, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 6, 2008
This was really, really good. Almost addictive! I used fresh herbs, because I'm always looking for reasons to use my herb garden and was very liberal with the basil. The amazing part is how the flavors blend. I used green beans, chickpeas, kidney beans and black beans. Found a can of hearts of palm, diced it up and threw that in, as well. This is very versatile and like I said, quite addictive. Crunchy, sweet, tangy and with the hearts of palm, a little tart, too. Thanks for this wonderful recipe. It will be my "staple" bean salad recipe from now on.
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BRENDA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Photo by sueb
Reviewed: Jun. 14, 2008
i used honey instead of sugar, and increased the basil and oregano to 1 tsp. each. Very tasty!
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sueb
Photo by sueb
Cooking Level: Expert
Living In: Prattville, Alabama, USA
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