Reviewed: Oct. 27, 2009

Great salad - big hit for a summer picnic. Always a crowd pleaser.

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AnnMarie

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Reviewed: Oct. 3, 2009

Delicious. I made as directed and really enjoyed it. Thanks for the recipe.

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Arlene

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Reviewed: Aug. 30, 2009

Excellent. I put less sugar (about half) I've made this a few times now and I love it!!!

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mdaye

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 21, 2009

This salad is great. I have it for lunch with a can of tuna mixed in it. I usually have tuna mixed in mayo this is a wonderful refreshing change.

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L. Marie

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Reviewed: Jul. 23, 2009

This salad is so good and the longer it sits the better it tastes, yummy.

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PATTY33

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Reviewed: Jul. 21, 2009

Loved it! I added chickpeas but nothing else. Whole family thought it was a hit.

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MBSAMUEL

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Gravette, Arkansas, USA

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Reviewed: Jul. 2, 2009

This is not something I make, but thought it might make a good foil for the quiche I was making & it did. It was addictive, delicious, but...........waaaaaaaaaaaaay too much sugar! Happy that I heard the other "too much sugar" comments, cutting mine to 1/3 cup [Splenda] & next time, will probably only add 1/4 cup. I am a sweetoholic. The submitter states that the recipe makes a lot, & to me, that really isn't true, so maybe the amount of beans was meant to have been tripled, or at least doubled.......I can't imagine this with all that sugar!

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JACKIE2830

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Cheektowaga, New York, USA

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Reviewed: Jun. 29, 2009

The only thing i changed i diced the onions.If my kids see them they dont like it.They didnt even see them

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littletink

Cooking Level: Intermediate

Living In: Brampton, Ontario, Canada

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Reviewed: Jun. 28, 2009

This is exactly like my recipe..been making it for years..i like to bring it to work for lunch ..light n filling..good source of fibre too...i use splenda sugar and olive oil for less fat...

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Cherubaby

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Reviewed: Jun. 16, 2009

Excellent!

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jellybeanp

Cooking Level: Intermediate

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Reviewed: May 3, 2009

dressing/marinade is perfect! just the right balance of sweet and tangy. I substituted corn for the wax beans.

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rsquaredstudio

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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Reviewed: Apr. 22, 2009

Great healthy salad. I changed a few things for my diet by using Splenda for the sugar and olive oil for the oil. This is a great "basic" bean salad but you can change it with any kind of bean which I did. I put in garbanza beans, butter beans, green beans, Mexican corn, and black beans. The flavors were wonderful and I will use this many times but change the beans with what I have on hand. Thanks for the recipe.

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COOK471

Cooking Level: Expert

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Reviewed: Apr. 12, 2009

I used the basic,and did my own thing ,more or less. added mixed beans,red pepper,red onion & cut the sugar,and used celerey salt. It was a great hit,thanks

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justjack

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Reviewed: Feb. 16, 2009

I halved the sugar and threw in a bit of garlic since I didn't have an onion on hand. I also used red wine vinegar instead. This really would make a great salad for a picnic, is in fact reminiscent of pasta salad with the oil-vinegar dressing. I for one was never a big fan of pasta salad, but this is a good vegetarian dish nutrition-wise, so in the future, I'll cut down on the dressing for a lighter flavor.

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Alexander Mar

Cooking Level: Beginning

Home Town: Houston, Texas, USA

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Reviewed: Feb. 5, 2009

This is a really, really good recipe and fantastic for a take-along to share at a summer cookout. I make it at least 2 days in advance so the beans can marinate and it is truly delicious. Thank you for another great addition to my recipe file!

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SouthernGma

Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

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Reviewed: Jan. 4, 2009

Excellent! Just what I was looking for. The only thing I changed was to use Apple Cider Vinegar instead of white.

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THREADHEAD

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2008

This tasted better and better the longer it marinated. I made it about 18 hours ahead of time. It was yummy! I used red wine vinegar, cut the sugar to 1/2 cup, and skipped the celery seed. Very simple, quick and delicious.

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VillaViola

Cooking Level: Intermediate

Living In: Dardago, Friuli-Venezia Giulia, Italy

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Reviewed: Dec. 15, 2008

Excellent! I make this as written with the exception of using a 15 oz can of wax beans in place of the fresh. Thanks for the wonderful recipe.

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FlutterbyCooks

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Reviewed: Dec. 15, 2008

I have been making this salad for years. I alway add a can of green lima beans and mix white and red onions. Great party salad

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FREDDY3

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Miami, Florida, USA

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Reviewed: Nov. 15, 2008

I used equal part vinegar, sugar and oil (2/3 cup) and, I used red wine vinegar instead of distilled. I added one more can of 7 bean blend (540 ml) and chopped a red onion finely. Didn't have the celery seed, so I added 2 tsp of dried parsley. It was prefect.

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