Reviewed: May 30, 2008

This was good, but it was missing something to me. I added more red wine vinegar, cilantro, and added a chopped tomato. It still seemed to be missing something, so I'm giving this 4 stars instead of 5.

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3 users found this review helpful

Reviewer:

Eblueiz11

Reviewed: Mar. 10, 2008

mmmm....beans. good recipe but "gravel salad" really doesn't sound appealing. chin chin needs to chill out on the garbanzo bean vs. chickpea terminology. they are both acceptable and interchangeable.

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2 users found this review helpful

Reviewer:

candylamb

Cooking Level: Expert

Home Town: Fargo, North Dakota, USA

Reviewed: Jun. 19, 2004

OK, not great, not bad, but I've got tons of leftovers and they've been sitting in the fridge for a week now untouched. So I probably won't make again.

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13 users found this review helpful

Reviewer:

ANNAMAC

Cooking Level: Intermediate

Home Town: Mesa, Arizona, USA

Reviewed: Apr. 17, 2004

I love this recipe - it's fast and tasty! I actually use dried chives & parsley to make it even faster to make.

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11 users found this review helpful

Reviewer:

ALISON

Cooking Level: Intermediate

Home Town: Vienna, Virginia, USA

Living In: New York, New York, USA

Reviewed: Nov. 18, 2003

This salad was very good, and really easy to make. Not everyone liked it though, so picky eaters beware. Great to prepare when you have a vegan over for dinner. I used canned beans and corn, and it turned out well.

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11 users found this review helpful

Reviewer:

CAREYCOX

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: San Leandro, California, USA

Reviewed: Jun. 20, 2003

Great bean salad, Julio! I cut the oil to 2T and added a touch of garlic powder. This will make a good addition to our Fourth of July picnic. Thanks for sharing.

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15 users found this review helpful