Reviewed: Apr. 20, 2013

A light side dish, but I don't think I'd ever make it again, we never finished it.

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Reviewed: Apr. 3, 2013

Loved this- didn't even make it to the Easter dinner table as hubs couldn't leave it alone! Only addition was some minced fresh parsley for a little taste and color. Love the crunchiness of the celery with the creaminess of the beans. Will be my go to 3 Bean from now on!

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

Reviewed: Feb. 27, 2013

amazing recipe!! I've made this soooo many times!! It's soooo yummy!!

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LRoberts

Cooking Level: Expert

Home Town: Orangeville, Ontario, Canada

Reviewed: Oct. 6, 2012

Awesome recipe! My only alteration is to make it spicier!

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TasiaK

Reviewed: Oct. 4, 2012

Great easy recipe. Love it. And surprisingly so did my 6 year old daughter.

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Elizabeth Moser

Reviewed: Aug. 18, 2012

Really good even with having to make substitutions (I didn't have any cider vinegar, so used red wine vinegar. Also no ground mustard so a tsp of honey mustard took it's place. And navy beans subbed for garbanzo)Everything still great!!

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Mother2Be

Cooking Level: Intermediate

Reviewed: Aug. 11, 2012

five stars, this is a great recipe thanks to whomever invented this recipe.

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quiros7

Reviewed: Jul. 16, 2012

Came out great

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epazia

Reviewed: Jul. 8, 2012

Very good recipe. I increased the amount of honey to make it sweeter for my kid. You can add other salad-relevant vegetables. Though the author says it was given to him by a vegan friend, it should be noted that the presence of honey makes this vegetarian but not vegan. You could sub sugar or agave to make it vegan.

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