Reviewed: Oct. 6, 2009

I like the concept, and was hoping to like this recipe. I followed the recipe exactly except for adding an extra can of drained & rinsed garbanzo beans and cutting down the sugar to 1/4 cup based on other reviews, but it was still WAY TOO SWEET for everyone in my family. We all thought the sweetness ruined the dish, and I had to pour out the liquid in the bottom of the bowl and douse it with more vinegar before serving to even make it edible. If you don't like sweet side salads you definitely will not like this recipe. I'd recommend skipping the sugar while making it entirely and adding a small amount an hour or so before serving if you think it needs it - you can always add more, but you can't take it out once it's there.

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VesHeill

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2009

This was EXACTLY my granny's three bean salad recipe. Thank you so much for sharing it. I took a big bite and instantly was about 8 years old sitting at her dining room table.

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Liz in Crane, TX

Cooking Level: Expert

Home Town: Hobbs, New Mexico, USA

Living In: Crane, Texas, USA

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Reviewed: Jul. 28, 2009

I found this to be very easy and tasty. It's better if you make it the day before so the flavors can come together.

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Kirstin

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Morrow, Ohio, USA

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Reviewed: Jun. 16, 2009

This is absolutely delicious! I have made this with the follwing changes: only use 1/3 c sugar since I don't like it really sweet but it still has some hint of the sugar; use the beans as called for in the recipe and add garbanzo beans and cut artichoke hearts (in water); recently also added canned black beans - very good. There is enough liquid that you don't need to alter it when you add the additional items.

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love to bake

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Reviewed: May 4, 2009

I liked the fact that this recipe wasn't too vinegary, but I found it too sweet; I would definitely use less sugar (half) less time. I used diced celery in place of the seed, and it added a really nice crunch that lasted. Thanks!

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Erzsybear

Cooking Level: Intermediate

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Reviewed: May 3, 2009

WOW! Absolutely fantastic! I too used a little less sugar and a little more vinegar.

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agnes

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Reviewed: Apr. 29, 2009

Quick. Good. I read the other reviews first. I went w/ dark red kidney beans, green beans and garbanzo beans; I also used red onion and had some fresh parsley on hand, so I tossed it in. Used "fine" red vine vinegar and EVOO. S&P to taste. After reading the reviews, I did not add the sugar immediately--I added to taste as well. . . .3/4 c of sugar seemed overwhelming. Do not know how much I ultimately used, but can say it wasn't near 3/4 c. Missing a little bite that I guess I was used to growing up with this dish. Next time I'll try this recipe w/ apple cider vinegar instead of red wine vinegar for more bite.

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now2

Home Town: Chicago, Illinois, USA

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Reviewed: Apr. 6, 2009

This was the first time I've made a 3-bean salad, & it was great. I also used half the amount of sugar called for, and would probably use only 1/4 cup next time. I also added chick peas to the mix to turn it into a 4-bean salad. Yummy!

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claudey

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Reviewed: Feb. 12, 2009

I used white balsamic vinegar and extra virgin olive oil and my family loved it!

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islandsusan

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Reviewed: Feb. 11, 2009

Surprisingly good!. I use only 1/3 cup sugar and 1/4 cup oil and it turned out great. I have made this 3 times in the last month since it is so easy, healthy and tasty.

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rccourtney

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2008

Become one of my staples for summer picnics since it is a great salad with no mayo. I usually only use 1/3 cup of sugar

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Jaid

Cooking Level: Intermediate

Home Town: North Aurora, Illinois, USA

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Reviewed: Oct. 2, 2008

The dressing perfect! Just the way I like it. Thank you.

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Luchinka

Cooking Level: Intermediate

Living In: Swan Hills, Alberta, Canada

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Reviewed: Aug. 19, 2008

Good salad. I used black beans, chick peas and kidney beans. Also next time I will decrease the sugar. Will definitely make again.

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JUDYB in AZ

Cooking Level: Intermediate

Home Town: Piscataway, New Jersey, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Aug. 11, 2008

less sugar

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jujubee123

Cooking Level: Beginning

Home Town: Avon, Connecticut, USA

Living In: Winsted, Connecticut, USA

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Reviewed: Aug. 7, 2008

divine! used fresh green beans, canned wax beans. added black eyed peas, black beans, great northern beans, and used rice vinegar and olive oil. Delish, drained thrown in a salad for leftovers! so easy!

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CHATTY304

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Jul. 28, 2008

This is a great salad. You can even add more ingredients easily...wax beans etc.

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WEIMER101

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Reviewed: Jul. 28, 2008

wonderful! I made this for a weekend vacation and we all devoured it. I used black beans, garbanzo beans and pinto beans. Substituted splenda for sugar and reduced veg. oil to 2 TB.

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