The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Jul. 9, 2009
Delicious, easy and light.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: May 7, 2009
I love this salad! I've made it multiple times and the recipe is easily suited to taste. I use 2 cans of cannelloni beans and one can of garbanzo beans, one chopped vidalia onion, both marinated and regular artichoke chopped, 1-2 cloves of minced fresh garlic and season to taste with the basil, mint and thyme (either fresh or dried)
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Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA
Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Dec. 9, 2008
I loved this. It's easy and easily altered to fit your tastes. Thanks!
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Nov. 26, 2008
A nice change from the ordinary salad. Could be used as a holiday or special occasion salad.
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Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA
Living In: Hawthorne, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Nov. 12, 2008
I tried this recipe two weeks ago for dinner. It was a hit! I love basil, so I added a bit more than was called for. I also added a bit of red wine vinegar for balance. Everyone wanted some of this salad to take home. Fortunately, I had enough! :0)
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Cooking Level: Expert

Living In: Carson City, Nevada, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Oct. 28, 2008
This is a good salad, you can play around with the quantities to suit your tastes. I halved the beans and quadrupled the artichokes. So I guess my salad should be called "Artichoke and White Bean" instead of the other way around. :) I also added about 1/2 of a cucumber and some feta cheese. Thanks, Sara!
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Cooking Level: Intermediate

Living In: Tervuren, Vlaams-Brabant, Belgium

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Oct. 17, 2008
Delicious!!! My family and I really enjoy mediterranean cuisine and this really fit as a side dish to most of our favorites. I personally do not understand why you would add kidney beans. For color just add a little red bell pepper. I think that is what I will do next time, I love veggies.
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Cooking Level: Expert

Home Town: Sturgis, South Dakota, USA
Living In: Delta, Colorado, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.26 star rating.
Reviewed: Jul. 24, 2008
I was not a huge fan of this, though my BF loved it. I thought the artichoke and white beans together were a bit too mushy. I don't think I will make this again.
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Cooking Level: Intermediate

Home Town: Hazleton, Pennsylvania, USA
Living In: Paris, Île-De-France, France

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Dec. 17, 2007
I didn't think I liked white beans, but this recipe sounded good, so I gave it a shot, and I'm so glad I did. This was delicious and very filling. I used two cans of artichokes and a can of olives, and I used green onion instead of red because I prefer the milder flavor. The market was out of mint, so I used a touch of fresh rosemary, which has a minty undertone, and extra (fresh) basil. I served this over spring mix, and even with the extra veggies, it didn't need more dressing. Thanks for a new and interesting way to eat white beans!
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Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.26 star rating.
Reviewed: Aug. 15, 2007
I was looking for an artichoke salad recipe and this popped out at me. HOWEVER I was not thrilled with the first try. Red pepper led the flavor in a whole other direction; also, I think the mint spoils it. I used fresh basil and the WHOLE can of artichoke hearts. I agree with the reviewer who said to make it the day before serving, too. Flavors like this need to blend. It's tasty but still needs something....wish I could figure out what!! Maybe some fresh minced garlic?
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Cooking Level: Expert

Home Town: Kearny, New Jersey, USA
Living In: Easton, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: May 5, 2007
I found this recipe here last year and have been making it ever since, as is. It's really yummy and I highly recommend it! Great summertime side dish.
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Cooking Level: Expert

Home Town: Stow, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Mar. 22, 2007
I used cannellini beans in this recipe. It was great as a side dish!
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.26 star rating.
Reviewed: Aug. 18, 2006
I'd say this was an average recipe. I modified it a bit by adding roughly two cups of pasta to the dish - and then used a bit more vinegar to coat. Probably wouldn't make it again though.
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Home Town: Madison, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Feb. 16, 2006
This always goes over well--at Passover and any other time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Dec. 15, 2005
I skipped the olives and mint and didn't miss them a bit. The flavor is way better the next day, so try to make in advance. I filled a lo-carb pita with this mixture for the perfect lunch.
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Home Town: Warren, Ohio, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.26 star rating.
Reviewed: Jul. 10, 2005
Didn't like this one bit. Had high hopes bit it just didn't pan out. The appearance was pretty but that was about it.
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Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA
Living In: Paducah, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: May 30, 2005
I love, love, love this recipe! It does taste better after sitting for a day, or even two, but I can rarely make it that long. Usually it's gone by the next morning! The only change I've made is to use either Kalamata or tiny Nicoise olives instead of black. Took this to a party-it was gone in no time. Yum!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Apr. 25, 2005
An improvement on tuna-white bean salad, which never turns out as well as I hope. Add a little lemon juice to perk it up.
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Cooking Level: Expert

Home Town: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Apr. 24, 2005
took advice from others and added a can of drained kidney beans for color with 2 cans (drained) of white beans. added more than called for red onion and bell pepper. also, used two cans of artichoke hearts, drained and quartered. chillled it for 24 hours and it was really great.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Oct. 19, 2004
We loved this! Definitely is better after it sits in the frig for a while. Add tuna for a great lunch.
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