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I made this salad with one can of red kidney beans, one can garbanzo beans, one can of green beans and one can of mixed beans that’s a three bean salad mix and contains a bit of red bell pepper diced in it. Then added a small head of broccoli florets. Then when I made the dressing I just added a couple more tbls of olive oil because of the added volume of the extra beans and the broccoli. The dressing still tasted perfect, thanks for such a delicious recipe.
I made this and everyone wanted to know the recipe. It’s dang good!
I’m so glad everyone liked the recipe Eric!
Excellent and everyone loved it!
I made this salad exactly like the recipe stated.It was delicious. I’m not normally a big fan but 4 of us thouroughly enjoyed this & I’ve made it twice.
This is my “go to” summer salad for BBQs and I usually double it so I have plenty for myself for the week. I have been asked multiple times for the recipe, too! It’s great as a vegetarian option. It also very light and packed with healthy ingredients. It’s my favorite bean salad hands down!
Yay! I’m so glad you like it Miriam! It’s a good one for potlucks, isn’t it?
We love this salad! It is what we take to gatherings. We take the printed recipe along with us because we get so many requests for it. Best when made 24 hours in advance .
I’m so glad you like the bean salad Linda! Yes the flavors do blend a little more when the salad is made ahead.
Fabulous salad. I didn’t have apple cider vinegar so I substituted lime juice. Turned out wonderful. Thanks for the great recipe.
I’m so glad you like it Sharon! Love the idea of subbing lime juice for the cider vinegar.
I made it twice it’s wonderful my children love it
I have made this twice and love how flavorful and delicious it is! The second time I used balsamic vinegar and was happy to find out that it worked well! Thanks for sharing this recipe!
Great Priscilla! I bet the bean salad would be wonderful with the sweet sour notes of balsamic vinegar.
The recipe is so simple and all the ingrdients are available even here in egypt thank you so much
I just finished making this salad for the first time. I added half a green pepper (small diced) and substituted onion with shallots)but generally followed the rest of the recipe (minus garbanzo beans as I had none on hand).Couldn’t wait for it to marinate to try it and let me tell you, it’s going in my regular rotation / favorite recipes file. So good! Perfect on a sweltering summer day. Thanks for sharing this recipe!
The salad is both very tasty and visually appealing with vibrant colors! I’ve made it 3 times this summer!!
I made this for a potluck and it was a huge hit. Everyone complemented it and many went back for seconds (including me)! I’ll adding this recipe to my weekly meal plan. Delicious.
Delicious and so easy to prepare. Great side to chicken…
I haven’t made this yet but was wondering if I could use frozen green beans instead of canned? Of course I would cook them and cool before putting them in the salad. Thank you.
Yes, Nancy, I think that will work just fine! Thanks for your question.
It does not have green beans in the recipe.
Perfect side dish with Nashville Hot Chicken and creamy homemade Mac and cheese! The only change we made was sub stevia for the sugar. Amazing! The kids and hubs gobbled it up.
I made this and it was delicious! The dressing complements the ingredients perfectly, it was just the right amount. I added 1 cup of cooked pearl couscous and used dry herbs, and it still came out tasty. Thank you for the recipe!
I’m so glad you liked it Priscilla! I love the idea of adding pearl couscous. I bet the texture was fabulous.
It was a huge success alongside pizza at a church function. It multiples well, using 6-lb.-12-oz. cans of the beans (or 6 15-oz. cans), and more or less six times all the other ingredients. The recipe is probably great exactly as written. The aromatic touch of fresh rosemary makes it quite special. I jazzed it up a little. I whizzed the dressing ingredients in the blender with a couple of cloves of garlic. (BTW, if your beans are already salted, don’t be tempted to increase the salt in the dressing; the beans will be plenty salty even after rinsing.) I drizzled on another 1/4 cup of olive oil to make it taste richer and hold together better. Mild honey was a good substitute for the white sugar; I used the original amount rather than multiply it by six. And I added two 15-oz. cans of pitted whole black olives, which I sliced in half. (Next time, I might just buy sliced olives!). This recipe is a keeper!
I’m so glad you liked it HarSimran! Thanks for sharing your adjustments.
really good! very simple and easy to make! I think it was started and finished in 30 minutes or less
Puts all others to shame! Fabulous recipe!