I was somewhat surprised and disappointed with this, especially since it is a simple recipe with ingredients I like and the basic olive oil and vinegar dressing I like - and even though I modified that dressing to the 3:1 oil to vinegar ratio I prefer. I would have liked a lighter, white wine vinegar with this or even lemon juice. Also, this is rather flat tasting and even after adding copious amounts of garlic pepper and extra salt it still was rather one dimensional. It's pretty, I'll give it that, and definitiely healthy, but it could use a little tinkering, at least for my tastes. In addition to a 3:1 ratio of oil to vinegar, I'd use less of the dressing overall. A little garlic power or VERY finely minced garlic might add a burst of flavor. Also, this needs some contrast in textures, since the beans and the roasted peppers are both mushy. Some sliced celery would give it some crunch and sliced fennel might be interesting. Unfortunately, this salad will probaby end up toward the back of the refrigerator shelf, kind of forgotten.
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I was somewhat surprised and disappointed with this, especially since it is a simple recipe...