Reviewed: Apr. 8, 2013

You can't go wrong with these simple ingredients. I enjoyed the fresh uncomplicated taste of the parsley and lemon. Ideal to serve along summer grilled meats/fish. Some of my kidney beans didn't hold up as well but it still tasted great.

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Reviewer:

Linda (LMT)

Cooking Level: Intermediate

Living In: Lawrenceville, New Jersey, USA

Reviewed: Feb. 15, 2013

Simple and refreshing. I added chopped Avacado.

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Reviewer:

jewel

Cooking Level: Expert

Reviewed: Feb. 27, 2013

Nice flavour and so easy. I was looking for a last minute side dish and this was one was perfect.

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Reviewer:

ChefAl

Cooking Level: Intermediate

Reviewed: Sep. 22, 2012

Real good recipe!

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Reviewer:

Lanny

Reviewed: Oct. 6, 2012

I was looking for a really simple and fresh recipe with beans and I'm so glad I stumbled upon this one. It was exactly what I was looking for! The only thing I omitted was the olive oil because I didn't want the extra fat and I only used half a lemon for my super picky kids. I love lemon and I'm sure adding the entire lemon would have made the bean salad even more delicious. Thanks for a keeper of a recipe!

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Reviewer:

valerie160

Cooking Level: Expert

Home Town: Springfield, Virginia, USA

Living In: Ashburn, Virginia, USA

Reviewed: Dec. 30, 2012

We loved this, and it is easy, healthy, and delicious! It's something I'll keep in the fridge on a regular basis.

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Reviewer:

jrbaker

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

Reviewed: Jan. 17, 2013

Super easy, and excellent for a slow carb or low carb diet. I added a little white wine vinegar to mine. Super for a fast side dish or cold salad. I made it for lunch and plan on having it as a side for dinner tonight. I think it maybe better served cold. ** if you chop your parsley then rinse it well in a cheese cloth or paper towel , it creates a better flavor/texture for the food.

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