By Kizzikate on April 29, 2007
Photo by Redsie
Photo by Redsie
"From Cooking Light Magazine. A different twist on 3-bean salad, this makes enough for a crowd, and is great for potlucks. I never have leftovers! Don't be intimidated by the long list of ingredients- they come together quickly. Let this chill overnight for best flavor."
Serving Size: 1 (140 g)
Servings Per Recipe: 14
"This was pretty good, especially after marinating over 2 nights. At first, I didn't add onions. However, it needed that bite from onions. I added them and it was much better. I recommend eating this with a spoon; the beans fall right off a fork."
"Great eye-appeal and wonderful taste! I did decrease the sugar to 2 T but otherwise made as written. I've never thought of a bean salad as _exciting_ but this one gives a burst of flavor with every bite. This recipe is sure to be repeated at my house. THanks!"
"Loved this! This was a great mix of different beans!! I used chickpeas instead of white kidney beans. The rest, made as is (except didn't add any sugar) - can't wait to have the leftovers!! Thanks Kizzikate!"
"Incredible Bean Salad!! I used fresh basil and parsley from my garden, I substituted pinto beans for the white kidney (none on hand), and I drained all the canned vegetables and rinsed them before adding them to the dressing. This salad is just over the top! I love it and will make it a regular addition to my summer menu!! Thank you, Kizzikate!"
"BEAUTIFUL EXCELLENT EASY HEALTHY and FLAVORFUL bean salad! This does make alot so I brought some to work and everyone loved it. Much better and more impressive than the italian salad dressing kind. It is pretty sweet so if you prefer more tart then decrease the sugar. Made for Zaar Tag."