Reviewed: Sep. 10, 2009

I use this recipe all the time. It can't really be beat.

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STARSING

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Boston, Massachusetts, USA

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Reviewed: Aug. 18, 2009

A tasty salad with a nice variety of flavors and textures. I modified the recipe by using thawed frozen green beans so they'd be firmer. The 3/4 cup of sugar made it a little too sweet; next time I'll probably only put in 1/4 cup. The 3/4 cup of oil made it a bit greasy; next time I'll probably put in just 1/4 cup, and olive oil instead of vegetable oil. Celery would probably be a nice addition too.

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moonburnt

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Reviewed: Aug. 17, 2009

This was a BIG hit at an annual family reunion this past weekend. I did tweek the recipe by omitting the garbanzo beans, tarragon and cilantro. The flavor was delightful and presentation of such a colorful salad was nice too. I would recommend this to anyone who wants to make something for a gathering - it's a nice change and makes a great addition to any setting.

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MommaAshley

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Reviewed: Jul. 20, 2009

I think this recipe has possibilities, but I thought it too moist and soft. Yet, I cut back on oil and sugar. I would eliminate the black beans. I may be at fault and did not allow the dressing to cool longer.

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Mary

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Reviewed: Jul. 19, 2009

I always thought I hated beans until I tried this recipe. I'm just learning how to cook and this was so easy. The only thing I would change would be using less oil

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jenbolen

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Reviewed: Apr. 13, 2009

Excellent and easy bean salad.

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spencerquartet

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Reviewed: Feb. 18, 2009

mmm mmm mmm! I marinated it in a big freezer bag - works better than bowl, just flip the bag to mix a few times throughout the day & easier to transport to a bbq/potluck I improvised a bit -used 1/2 the sugar -olive oil instead of vegetable oil -added 1 clove garlic -added black pepper -gabonzo beans couldn't find any - used chickpeas maybe thats what they're called here in Canada

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Julie

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Reviewed: Nov. 4, 2008

I've tried a lot of three bean salad recipes over the years, and this one definitely tops them all. I made the recipe as written except that I omitted the cilantro, and I thought it was *so* good! Definitely a keeper -- thanks for the recipe!

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CATIETOD

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2008

Did not care for this at all. Took to a pot-luck and everyone agreed that it just didn't have much flavour. The cilantro just didn't fit with all the other flavours.

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KFARMGIRL

Cooking Level: Intermediate

Home Town: Harmony, Minnesota, USA

Living In: New Hope, Minnesota, USA

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Reviewed: Jun. 30, 2008

Yum! Everybody loved it, including me. I would use red bell pepper next time to give it more color, but I will definitely be making this again.

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VESNACSR

Cooking Level: Intermediate

Living In: Riverside, California, USA

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Reviewed: Jun. 10, 2008

I thought this was great! I kept the wet items the same but I made substitutions for what I had around the house. I used red and yellow pepper and fresh greed onion and chive from the garden..I also added black olives...yummm!!!

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HMICHAUD

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Reviewed: Jun. 6, 2008

This was a great recipe. Don't gross out, but I made it with Splenda instead of sugar (was on South Beach at the time). Couldn't find canned wax beans, so steamed up some fresh ones instead. My nanny went crazy for it, telling all the neighbors what a great cook I am. Now I've got to keep up with the rumors.

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BUSYBEE25

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 25, 2008

I made this twice - once as written and once with changes that I thought were necessary to make it much better. I reduced the sugar to 1/4 cup, reduced the oil to 1/3 cup and used olive oil instead of vegetable oil, added 1 cup of chopped celery, added 1 teaspoon of salt and added 1/2 teaspoon of black pepper. The rest I left the same. It came out less sweet and less oily than as written.

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Sara

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

Living In: Wilmington, North Carolina, USA

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Reviewed: Feb. 5, 2008

Addicting!!! The best bean salad I've ever tasted. I don't change a thing.

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Tracy T.

Cooking Level: Intermediate

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Reviewed: Jan. 7, 2008

I didn't waxed and green beens, but added English Cucumber. This recipe is a keeper.

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Regina

Cooking Level: Expert

Living In: Mountain View, California, USA

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Reviewed: Jan. 4, 2008

A friend gave me "this" recipe years ago and I lost it when we moved. I was so happy when I ran across it again. This is the BEST bean salad I've ever tasted. The only thing I changed was the amount of oil, I halved it, and I used red bell pepper and a pressed garlic clove. There was lots of juice but I just used a slotted spoon to serve it. Thanks!!!

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jannie5

Cooking Level: Expert

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Reviewed: Dec. 18, 2007

MADE IT TODAY. LOVE IT.I USED OREGANO IN PLACE OF TARRAGON.ITS THE BEST BEAN SALAD I HAVE EVER TASTED, AND I HAVE TASTED A LOT OF THEM.

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BUBBA

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Reviewed: Sep. 20, 2007

This is the best - easy to prepare, healthful. My kids, 10 an 11 years old, LOVE IT and often complain if I have not made it in a while. A great Covered Dish idea.

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Schnoodie's Mom

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Reviewed: Jul. 25, 2007

Loved the foundation of this recipe - very colorful, great presentation. Only a few suggestions - reduce sugar to about 2 or 3 tablespoons and use fresh green and wax beans. I also used fresh cilantro and added garlic. Really pleased with the outcome. Thanks for sharing!

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CF201

Cooking Level: Beginning

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Jul. 18, 2007

I thought this was a really good bean salad but it had way too much liquid. I should have cut the liquid by half. I had to drain before serving. Nice taste though and guests really enjoyed at my last BBQ. I would probably add fresh cilantro next time to it give more of a boost, but overall very good! Will make again with those changes.

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