Reviewed: Aug. 18, 2009

Our kids did NOT like the vinagrette dressing, so we don't use it, we use soy sauce and ginger instead. I love it for a quick summer dinner, no cooking, quick when made with leftover rice, and the peas are the perfect veggie touch.

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Anhata

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Reviewed: Jan. 22, 2009

This is a beautiful, colorful vegan salad. The missing ingredient is lemon juice. I mixed in a good amount to the dressing. (I calculated this recipe down to 6 servings) adn added about 1/3 lemon juice). I added some rotisserie chicken to it for a light lunch. Still don't think I would make it again.

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J.G.

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Reviewed: Sep. 7, 2008

This is best as a side dish. It tasted great though. I didn't check how many servings it made and so we ended up with a lot of extra salad.

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Scarborough Fair

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2007

Ok, I am giving this only 3 stars because to be fair - I really disliked it. But the people I prepared it for really DID like it, so I am split down the middle. I DO love beans though, so may try it again sometime with modifications.

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JenM

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Reviewed: Jun. 3, 2007

i had to make this for my spanish class.Each student was to bring a spanish food item in.I picked a bean salad and found this... it was easy to make and did not take much time at all. I was worried because i did not have all the ingredients, i had to use a chili oil and i didnt have and parsely... i ended up add a little more vinager to the mix. I was a big hit in my class when i brought it in the next day. Will be making it again

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