5 Reviews

So full of flavor I just love the herbs. I saved the Basil for the end and tossed in just before serving. Giving it a fresh crisp taste. besides the 2 cloves of garlic I added 2 cloves roasted garlic. Added 1/2 cup diced red onions used a mixture of beans, lots of pepper and didn`t need the salt! Keeper!

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Rita~ July 14, 2006

I think this salad could just be served room temperature and no need for warming in my opinion. I prefer the basil just thrown in fresh and not cooked, the flavor would be fresher and not lost. I did a mix of cannellini beans and red kidney beans and black eyes ...which made it more colorful. I also cut way back on the oil part. But it was delicious and quick enough to make for a lunch. Loved it and it was perfect with my potato salad. Great stuff, thanks for sharing your recipe Sharon. Made in memory of Sharon's DH

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FrenchBunny November 13, 2010

I thought I had already reviewed this recipe, but I guess not! Anyhoo....super bean salad that we have enjoyed many times this summer. This time I used one can of white kidney beans and one can of red kidney beans. Our cans are 19 oz. so I adjusted everything loosely. I don't think you have to be all that accurate. The lemon at the end is very important though. I used 1 1/2 lemons this last time. I took it to a family dinner last night and everyone loved it, even some teenage kids! It's a keeper....thanks Sharon!

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mabers August 07, 2006

This salad has outstanding flavor from the fresh herbs. WOW!! I served it along with pasta and a vegetable sauce. Thanks Sharon123.

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Lillian Martinez September 29, 2003
Warm Bean and Herb Salad