Reviewed: Jul. 19, 2009

I added some chopped red pepper/orange pepper and some chopped celery. This is the best version of bean salad that I've ever found outside of the deli counter in the grocery store. A Definite hit with my family!!

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Sandy M.

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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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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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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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Reviewer:

Jessica

Cooking Level: Beginning

Living In: Salem, Oregon, USA

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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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