Reviewed: Feb. 6, 2012

An excellent recipe!...just like one I had a few years back (but had lost) - so thank you to the chef who posted this! If considering subsitutions...I used a can of mixed beans and a can of chickpeas...left out the onions and used celery salt instead of the seed. Very minor adjustments as I didn't have the exact ingredients and not alot of time to throw it together. I've already sneaked a few mouthfuls in and it was only made in the past hour! ;)

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Reviewer:

Johanna

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Bowmanville, Ontario, Canada

Reviewed: Oct. 5, 2011

I was looking for a recipe like this one because I had this type of salad at a friend"s and wanted to make my own. This tasted almost the same but I would have to admit mine was better. Lol!Thanks for sharing. I have continued to make it and I really love it in the summertime.

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Reviewer:

jomazob

Cooking Level: Intermediate

Home Town: Hollister, California, USA

Living In: Marysville, California, USA

Reviewed: Oct. 3, 2011

Yum! This was GREAT! I've always been a fan of three-bean salad and am thrilled to have FINALLY found a recipe that I can add to my permanent file. :) Sure, the canned stuff is good (yes, I like canned bean salad...), but this is SOOO much better! Because I knew I'd be the only person in my household eating this, I halved everything. My grocer sells 8 oz. cans of green and wax beans, so I only ended up with half a can of wasted kidney beans (I'll add those to soup or chili next week). Simply superb! Thanks for sharing your secret recipe, Eleanor. :-)

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Reviewer:

Chef Mickey (aka Mickey)

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Cooking Level: Intermediate

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

Reviewed: Jul. 3, 2011

Great recipe; cut the sugar to 1/2 cup and double the canned vegetables. Let sit over night and stir well before serving. Yummo!

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Reviewer:

Laurey

Reviewed: May 28, 2011

Absolutely delicious and perfect the way it is.

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Reviewer:

tinyshawna

Reviewed: Apr. 24, 2011

We love this recipe and is a staple at all of our cookouts. A very flexible recipe. I use green, kidney, and black beans. I do cut down on the sugar a bit but this is only because I like it with apple cider vinegar. White vinegar needs more sugar.

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Two Pooches

Cooking Level: Expert

Living In: Fairview, North Carolina, USA

Reviewed: Apr. 22, 2011

The recipe's dressing proportions are way off, hence the 3-star rating. Taking down the sugar/oil level to make it healthier, I loved this salad. Will definitely make it again! Subbed a shallot for the onion.

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Reviewer:

Healthy chef

Cooking Level: Intermediate

Reviewed: Apr. 1, 2011

I wasn't fond of this salad. Took it to a Christmas potluck. Maybe just too many other wonderful food items but this one wasn't a hit and I'll never make this version again.

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Reviewer:

MCMAGGI

Cooking Level: Intermediate

Living In: Columbia, Missouri, USA

Reviewed: Dec. 28, 2010

I followed a lot of the suggestions, cutting down on the sugar and using red wine vinegar.. also added peas as well. This really was excellent.

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Reviewer:

mrsdohpaz

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

Reviewed: Dec. 19, 2010

Quite oily, sour, and overpoweringly celery-tasting. I used dried beans instead of canned, so maybe the extra salt of canned beans would change the flavor... but I would not count on it.

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