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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Reviewed: May 19, 2004

Definitely better the next day, but I knew that so made it a day ahead of when I wanted to serve it. I added 1/3 cup of hot banana peppers to it for a little more sing. Very good.

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DECAR48

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Reviewed: May 3, 2004

I gave this 3 stars for the idea but really it was a 2 for flavor. I loved this idea for the salad - we eat a lot of black bean and corn salads and this sounded like a great change but the red wine vinegar was aweful in this. Too strong and way too much oil. Maybe use Italian Dressing next time?? Dunno

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COLEY2

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Reviewed: Mar. 10, 2004

This salad was very refreshing and light tasting. We really enjoyed it.

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Elizabeth

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Delray Beach, Florida, USA

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Reviewed: Jul. 15, 2003

I read this recipe a few days ago and didn't actually refer back to it today when I prepared the salad. I used the basic idea and adjusted the ingredient amounts to suit my tastes. I drained and rinsed both the beans and the artichokes (to reduce sodium). I subbed diced English cucumber for the green pepper and lemon juice for the vinegar. I omitted the mint, but used fresh parsley and basil. I made less dressing, also...probably ony about a tablespoon of olive oil and a little less lemon juice. Still, my salad was very tasty. I will make this again, even just for myself for lunch.

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sbsbea

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Reviewed: Apr. 17, 2003

This is a wonderful recipe. The mint and parsley really make this a flavorful salad. I used kidney beans in addition to the white beans for some color. This salad is best when refrigerated overnight to let the flavors meld. Try it--you'll love it!

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DSTEIN

Cooking Level: Expert

Home Town: Lakewood, California, USA

Living In: Long Beach, California, USA

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Reviewed: Mar. 6, 2003

Wonderful bean salad! I prepared the recipe pretty much as written and, although I couldn't measure 1/4 ounce of chopped mint I used about 1/8 cup chopped, fresh mint. I used 2 cans of drained, white cannelini beans and I used the whole can of artichoke hearts. It was thoroughly enjoyed by all. It tasted fresh and refreshing. Next time I may add slivered Kalamata olives instead of ripe olives, hmm...and maybe some crumbled feta on top, too. A family member suggested I toss in some diced cucumber, too. Nice recipe, Sara.

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FRANCY

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Reviewed: Jul. 5, 2000

I made this for a potluck--it was a total hit! Everyone requested the recipe. Instead of vinegar I used lemon juice. I will always keep the ingredients on hand.

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