Fantastic recipe! I added white kidney beans because we like them and there was plenty of sauce. Delicious blend of seasonings.

I made this for a vegan Super Bowl party earlier this year. I used a Vidalia onion instead of the green onions and I substituted maple syrup for the honey. This was awesome and was one of the few dishes that was completely consumed by halftime. I received many compliments. Am making again.

This was sooooo good!! I didn't have honey so I used 2 packets of Equal (my dad is diabetic and I wanted him to try some). I added fresh minced basil and gaarlic and used sweet onions because I didn't have green. This is my new favorite recipe!!! Everyone loved it and it was so easy!! Thanks!

This is delicious, but I made it sweeter with more honey.

Made recipe exactly as is - husband loved it, but I felt the vinegar was overpowering all the other flavors. Will try less vinegar next time.

Enjoyed this salad and will make again. Really like the dressing because is not as sweet as most we have tried. Will probably use lima beans in place of the chickpeas next time. This type of recipe is quite flexible so you could use any combination of beans.

Very good! I did use fresh green beans, a little extra honey and red onion for it's sweetness. I'll make this again and again!

Too much vinegar for me. I tried it after a few hours in the fridge- WOW! It was better this afternoon (in the fridge about 16 hours) by far, but I will cut back next time. I did like the combination of the beans though.

OOOOhhhh..I really didn't like this.

This recipe is a hit every time I make it. The combination of sweet and vinegar is perfect, and easy to play with based on your own preferences. I love to whip this up with green beans, chickpeas, black beans, red beans, and a can of sweet corn.

This was a great recipe. Apple cider vinegar and honey are so much better for you than distilled white vinegar and sugar. I did not use celery but 1/2 tsp of celery seeds instead.

When I first made this recipe, my husband and I didn't like it too much. But something told us to try again, and it was a huge success. Here's how we made a recipe that we liked (and so did our family): 1. Cut the celery into small pieces and use two sticks instead of the one it calls for (this way, every bite has crunch) 2. We usually prefer green onions over red, white, yellow, etc. But in this case, we found that the extra crunch added by these varieties are essential. We used white onions instead of green, and that made a world of difference. Make sure to mince or dice very small; again, to get some onion in every bite. Eliminate the onion powder. 3. It was too vinegar-y for our taste, so we cut the vinegar down to 1/2 cup and that yielded a better balance with the oil. 4. Use olive oil, not veg oil 5. Use real minced garlic instead of garlic powder 6. Add salt 7. store the salad in tupperware that you can flip upside down, without leakage. Rotate it at least twice during the marination process. 8. After the salad has had a chance to marinate over night, drain off the excess dressing; otherwise the beans at the bottom will start to degrade. This sounds like more work than it is, and trust me the result is well worth it!

I love this salad - it's simply the best as it is. I don't change a thing!

Great bean salad...neither too sweet nor not sweet enough. I used dried pintos and garbanzos, along with canned green beans, and did not have to go to the grocery store because I had everything on hand. Surprisingly, it was NOT better the second day as some things are...eat it the day you make it.

This was very good. I typically don't care for 3-Bean salads, but this is a great mix. I halved the vinegar and oil (I like very little dressing) and added some green bell pepper. Thanks!

My family and I really liked this recipe. It had alot of flavor and was a nice change of pace. I added a little more of the seasonings, but no other changes.

This bean salad was very sweet. Maybe with less honey it would be okay, but my family didn't care for it at all, so I probably won't try it again with modifications.

I thought this was great - really tasty, very simple. However, because it has honey, it's not truly vegan. I used agave nectar instead. I also subbed lemon juice for the vinegar, olive oil for the vegetable oil, used the optional onion powder, and omitted the optional cayenne pepper. This was a wonderful recipe - exactly what I was hoping for!