Reviewed: Dec. 12, 2009

I detest messing with dried beans so I used an equivalent amount in canned. (1 cup is about a "heaping" 2-1/2 cups canned) And used white onion but I can't tell much difference, especially once mixed in. The rest as is. It was pretty good but not the kick I was expecting with that vinegar. I tend to eat stuff like this as a main dish (I have no hangup on having "meat meals"), but I think this is better left as a side dish. I might try the basil suggestion.

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Reviewer:

Erimess

Cooking Level: Intermediate

Reviewed: Apr. 14, 2009

I suggest using fresh basil instead of fresh parsley.

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Reviewer:

artdiva

Cooking Level: Expert

Living In: Tucson, Arizona, USA

Reviewed: Jul. 16, 2007

Substiuted cilantro for parsley just because we love cilantro in this house. It was an ok recipe, but needs some tweaking. Will make again after I figure out what to change. Wasn't bland, had some great flavors just not enough for us.

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Reviewer:

Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

Reviewed: Jun. 7, 2007

I didn't have the patience to prepare with dry beans but used canned white kidney beans (all I had), drained and rinsed. I omitted the celery (personal taste) and had to use plain mustard and dried parsley but - *gee* - this was a great salad and not a bit bland as another reviewer suggested. My guests, usually very skeptical with ready prepared salads, dug right in. Will definitely make again! Thanks for the recipe :)

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