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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lynno

Cooking Level: Intermediate

Home Town: Burlington, Massachusetts, USA

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Reviewed: Jul. 6, 2007

Yum! I love the way the tarragon smooths everything out in this dish.

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ROSEANN13

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Reviewed: Jul. 4, 2007

Outstanding flavour that keeps getting better the longer it sits. The crowd raved about it!

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Liz B

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Reviewed: May 24, 2007

These were very good, but it makes a lot! Used 1/2 the sugar and oil as others suggested. Great for making ahead since flavors meld together and taste great!

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QuimbyDog

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Barrington, Illinois, USA

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Reviewed: Apr. 30, 2007

Thank you for this wonderful recipe! I just loved it! I followed the recipe pretty closely making a couple of little changes. I used Splenda instead of sugar and I added a can of drained corn! I also used olive oil instead of vegetable oil. Yummy!

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Dorothy F

Cooking Level: Expert

Living In: Yorktown Heights, New York, USA

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Reviewed: Apr. 23, 2007

I have had 1/2 dozen different three bean salads and this rates the best! Great summer side dish.

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Melissa's Kitchen

Cooking Level: Intermediate

Living In: Framingham, Massachusetts, USA

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Reviewed: Mar. 13, 2007

Loved it! Followed recipe exactly; it's perfect.

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ANNALOU18

Cooking Level: Expert

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Reviewed: Jan. 1, 2007

Easy and excellent. Made the night before and it was really good - and I don't even like bean salads.

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KMS1970

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2006

This recipe was almost perfect. I say almost because upon first taste, it just didn't have the zing I like in a good bean salad. I added about 2 tablespoons extra sugar and then I added about 1/4 cup apple cider vinegar. That made it perfect and man oh MAN! this salad gets better and better as the days pass!

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OHRUM9802

Cooking Level: Expert

Home Town: Wallingford, Pennsylvania, USA

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Reviewed: Aug. 16, 2006

Very good. I ended up with far more liquid than was necessary. You could *easily* reduce the liquid portion by 25% and still have enough liquid. I used granulated fructose in place of sugar and was pleased with how it turned out. It wasn't as sweet as I expected, though still delicious. It's a flexible side dish/salad that goes with almost anything. I served it with "Uglies," another allrecipes submission. Since so many cans of beans are used in this recipe, it's a good way to clear out some space in your pantry ... using beans that may have been sitting around for a long time.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jul. 11, 2006

Absolutely wonderful! I made a big batch of it for a moms' weekend getaway. It kept wonderfully, served a *lot* of people, and received absolutely rave reviews! In fact, I think the flavor gets even better after it's been around a few days. I didn't have cilantro and substituted parsley, and it was still wonderful. Highly recommended!!

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nightingalemom

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Reviewed: Jul. 7, 2006

This salad is sitting in the fridge right now and I can barely wait until tomorrow to serve it at a party. It was delicious even when it was still warm! I even got my finicky little sister to eat it and she loved it (great way to get kids to eat veggies). Since I'm out of town, and don't have access to the same goodies we have in the states, I had to adjust a couple things. I added a can of corn and pinto beans. I didn't have wax beans,dry mustard or tarragon, but I did use fresh cilantro and Badia Sazon Completa, and it tastes fantastic. Thanks for sharing this recipe!

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Karina

Cooking Level: Expert

Home Town: Panama City, Panama Province, Panama

Living In: Hollywood, Florida, USA

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Reviewed: Jul. 6, 2006

This salad is fantastic. I didn't put in the tarragon due to personal taste, and my red onion was rather large, so I only put in half of it. I started out with less sugar and oil, tasting as I added more to make sure it didn't get too sweet or oily. By the time I was done, I ended up with the amount the recipe called for. I also used fresh cilantro instead of dried. Served it on July 4th for our BBQ and it was a hit. Thanks!

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JANICER8

Cooking Level: Expert

Home Town: Hawthorne, California, USA

Living In: Westminster, California, USA

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Reviewed: Jun. 6, 2006

Very good and easy to make. I screwed up and bought red beans instead of kidney and it still tasted just fine. You could probably cut the dressing down by a quarter or a half as I was pouring quite a bit of it off the salad after it marinated.

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HeatherW

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Reviewed: May 3, 2006

This is a great tasting salad that is easy to prepare! I added cucumber and cherry tomatoes as well as fresh cilantro and was really pleased with the results.It just gets better and better and is really tasty in a wrap with a slice of cheese and fresh spinach! Thank you for a great recipe!

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munkell

Cooking Level: Beginning

Home Town: Waterloo, Ontario, Canada

Living In: Rochester, Kent, England, U.K.

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Reviewed: Jan. 12, 2006

Very nice flavor. I used 1/2 cup of olive oil and still found it to be a little too greasy. Definitely use less oil than the recipe calls for.

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Sharon M.

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Dec. 29, 2005

This salad was excellent and I received raves when I served it on Christmas with roast beef. The leftovers were still tasty days later. It was EASY to make, with not a lot of chopping. Next time, I will cut the sugar, vinegar, and oil down to a half cup because it seemed to make to much liquid.

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SAILORTIFF

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Reviewed: Nov. 4, 2004

My family RAVED over this bean salad. We LOVE cilantro! I used 1/2 cup light olive oil instead of the veg oil and substituted Splenda sweetner for the white sugar. This was VERY good. The next day I ate some of the leftovers on brown rice for lunch.

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bgirldeb

Cooking Level: Intermediate

Home Town: Berea, Ohio, USA

Living In: Wesley Chapel, Florida, USA

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Reviewed: Sep. 26, 2004

This is a great summer dish. It just gets better and better as it sits in the fridge too! I left out the cilantro, onion and bell peppers though, I like it just plain beans. I use cider vinegar instead of red wine and it tasted fine and I think the proportions of oil/sugar/vinegar are just right for my taste. 1/2 teaspoon of dry mustard is enough.

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