4 Reviews

I quickly assembled this with help from my 4 y/o. We served it as dinner on this 100 degree day with some sourdough bread to soak up the juices. MMMM! I topped mine with some shaved parmesan but it is yummy just as is. (I probably glug, glugged the vinegar as we love sour around here:)

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julimac July 29, 2006

I made this awhile ago and apparently never reviewed it. This is fabulous! I had it (several days in a row) for my lunches at work. :) Since it was for lunch, I did cut back the garlic a little, but it was still good. Thanks for sharing!

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dicentra May 27, 2006

Very nice bean salad recipe, and so easy to make! I put the corn in a colander, rinsed to defrost then poured the beans on top and rinsed again. We love vinegar, so I included all three tablespoons and decreased the oil to about 2 teaspoons to reduce the calories a bit more (not to say that this recipe is high calorie as is). I had half a red onion left over so I added that in addition to 1 scallion. I included all 4 cloves of garlic, but use less according to taste. Thanks for posting!

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Kumquat the Cat's friend April 06, 2006

I used regular oregano and I would probably use a little less garlic next time. Otherwise, a great salad!

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nightboat July 06, 2005
Two Bean & Artichoke Salad