By Mysterygirl on April 27, 2002
Photo by msmia
Photo by msmia
"This recipe was in Prevention Magazine a couple of years ago. My family and I love it during the hot summer months when you don't want to do much cooking. Goes over great at potlucks too."
Serving Size: 1 (141 g)
Servings Per Recipe: 4
"So good! I can see why it does well at potlucks. I tasted it right after mixing, and then again, after chilling. My vote, hands down, chill it! Other notes: I used Isernio Mild Italian Chicken Sausage, sweet onion, dried parsley (1 Tablespoon), and I completely forgot to add the pepper (going to do that now). Thanks, Mysterygirl! "
"This taste yummy! I browned the chopped turkey sausage with one of the tablespoons of olive oil and I added mustard pepper seasoning. I had only the red kidney beans not the white and it was still delicious. I added 1 pkg. of splenda in the dressing and it is wonderful! I may have gone a little heavy on the parsley to suit my taste. I will make this many times this summer and it will be a GREAT camping dish!"
"Shockingly good!!!!! Thank you so much for posting! The only "change" I made was to add minced garlic. Oh, and we used Tofurkey vegan sausage :O"
"I love this recipe. You can add so many variations too. I served it to my husband with chips and sour cream."
"Very good recipe!! Made to bring to work for a potluck and was pleased with the results. Textures mix well and flavors meld nicely (especially the next day)."
"This was definitely different and very tasty. I used Italian turkey sausage and loved the balsamic vinegar/mustard dressing with this. Thanks Mysterygirl."