By puppitypup on September 18, 2007
Photo by Lavender Lynn
Photo by Lavender Lynn
"This is the perfect salad to take to a family reunion or potluck. It's colorful, keeps well and is full of flavor without being too spicy or vinegary. I think the Sun Vista brand of beans has the best flavor for this recipe. Passive cooking time is chill time."
Serving Size: 1 (88 g)
Servings Per Recipe: 24
"Love,love this recipe! Just bought a garlic/ lemon flavored olive oil & cilantro& garlic and jalapeño flavored balsamic vinaigrette at a festival this weekend & used them in place of the wine vinegar and olive oil..<br/> DELICIOUS and it hasn't even marinated or had the avocado or chili powder added yet!!!"
"This is awesome! so flavorful and healthy. I added a minced up a jalapeno and 1/4 lb. small multi-colored pasta, to make it go even further. Everyone loved it, and it's so pretty. Adding diced jicama also adds crunch."
"Great salad. DH doesn't care for garbanzo so I used navy beans. The flavor in the dressing is really great. Served with Recipe #333133."
"I love this recipe! Very easy to make and was a sure hit at a Co. Pcinic. I know it would have been better if I was able to use the Sun Vista brand of beans, but we don't get that brand here in OK. Even so I was asked for the recipe by several people, I gave you all the Credit. Very Yummy !"
"Awesome. Made this for my sons 2nd birthday with a mexican themed menu. It was a great hit and my mum who doesn't ever cook even asked for the recipe! We don't have pinto or black beans here so I just subbed in some borlotti and kidney beans. Thankyou!"
"We took this on a family weekend to the coast and served it with soft-shell tacos and watermelon. It's somewhat like the three-bean salad we've enjoyed for years, but with a Tex-Mex flavor twist, and it hit the spot. Made for Please Review My Recipe August 2008."
"My family really liked this. We omitted the garbanzo beas and doubled the black beans... my mother hates garbanzo beans. I also used canned corn instead. Good Eats. Thanks."
"Excellent lunch salad! I had to use red kidney beans, as we don't have pinto beans here, and I reduced the oil to 1/3 cup. Kept everything else the same and served with some chopped jalapeÃ±o on the side, so everyone could adjust the spice level to their own tastes. This was a nice simple, light summer salad that was a hit with everyone. Thanks puppitypup!"
"Absolutely fantastic! The spicing really makes it. My changes were to omit the cilantro and avocado, halve the oil (using a mix of olive & safflower), reduce sugar and salt, and be a little generous with the spices. Adding the chili powder just before serving gives terrific flavour. This will be one of my staple bean salads from now on; thank you! (made for Holiday tag)"
"This was a perfect dish for our Mexican style football party! It fit perfectly with Recipe #262591, Recipe #199840, Recipe #199381 and a side salad. Thanks for sharing, puppity! :)"