As I write this review this recipe has a disappointing 3-1/2 star overall rating, yet it only has two reviews, both with 5-star ratings! Not sure why that is, but I hope the addition of my 5-star rating and review helps at least somewhat to set the record straight. I prepared this recipe fairly closely, however, I substituted black olives for the green (it's what I had on hand and I liked that idea better anyway) and I only used the dressing (with white wine vinegar) to taste - to use the entire amount called for would have been far too much for us. No problem tho' - the dressing is good, so we'll enjoy it on a tossed salad another night. I also left out the tomatoes as I don't care for what happens to them in salads after refrigeration. If I was to use them, however, I would add them just before serving. This bean salad rivals those you'd find in a gourmet deli, but certainly at a fraction of the cost you'd expect to pay for it there. Lots of flavors, textures and color interest. A near ideal combination of ingredients.

This is a great recipe. I'm on Phase 1 of the south beach diet and this salad was perfect. It gets better and better the longer it sits.

This dish is excellent and easy.