Reviewed: Nov. 10, 2008

Excellent! Although I have to edit this now to make it 4 start instead of 5, the aftertaste of garlic and curry lasts for hours! That is the only downside to a very good recipe. I added one yellow pepper and half a green pepper. I changed the spices used - 1 tsp of curry powder and 3/4 tsp cumin, as well as used black beans instead of pinto. Thank you!

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dael

	Cooking Level: Intermediate
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Reviewed: Aug. 2, 2008

This was a great and interesting alternative to other summer side dishes. It came together easily in the afternoon and was yummy at dinnertime. Definitely the best bean salad I've had. My husband took one bite and said "mm thats good" chewed a little more and said "ooh it has a kick to it". It really developed like that. It was a great side dish from ingredients I already had in my cabinet and fridge. The only change I made was omitting the kidney beans because I didnt have any on-hand. I'll probably take this to pot lucks in the future because it's cheap, easy and stays well for a longer period of time. Thanks for sharing!

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KALLEYSINGER

	Cooking Level: Intermediate Living In: Modesto, California, USA
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Reviewed: Jul. 28, 2008

This salad is one of our summer favorites! I use 2 cans of black beans and 1 can of garbanzo beans instead of the kidney beans. We often serve it with a little light sour cream and tortilla chips. Wonderfully refreshing vegetarian recipe!

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LovetoBake

	Cooking Level: Intermediate Home Town: East Grand Forks, Minnesota, USA Living In: Enid, Oklahoma, USA
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Reviewed: Jul. 21, 2008

Not only is this recipe extremely quick & easy to prepare, it tastes absolutely delicious. I also like the convenience of being able to keep the ingredients on hand in the pantry, ready at a moments notice. I made some changes---I used pinto beans instead of chick peas, as well as a chopped red onion, garlic powder instead of chopped cloves, and red wine vinegar instead of cider. I also added a small minced cherry pepper, for just a touch of heat. This is such a great addition to hamburgers and hot dogs. This is one of my favorite new recipes, and I'm sure I'll make this many more times. I encourage you to try it!

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Darkgardyner

	Cooking Level: Expert
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Reviewed: Jun. 17, 2008

We love this salad. Such a wonderful change from the usual three bean I've used for years.Didn't have celery so used sliced water chestnuts (wonderful) also used balsamic vinegar and olive oil. Next time I'll at least double the curry powder. Tonight I had 2 bowls of the leftovers sprinkled with curry powder...............delicious. Don't forget FRESH oregano.............it grows like a weed in my yard!

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Sylvia

	Cooking Level: Professional Home Town: San Gabriel, California, USA Living In: Hemet, California, USA
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Reviewed: May 2, 2008

Really good as is. I did use frozen corn and add 1/2 of a chopped cucumber and a green pepper. After eating it straight I tried it with about 2 Tbsp plain fat-free yogurt in 1/2 cup of the salad. It was excellent that way as well. Either way, the seasoning was great if you like garlic and food with some kick.

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sbrown

	Cooking Level: Expert
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Reviewed: Mar. 16, 2008

Excellent salad! Different and wonderful change from the usual ho-hum three bean salad. In order to keep this South Beach friendly I used extra beans instead of corn. It's not at all overpowering in flavor, but I can certainly see how it would not appeal to picky eaters because of the unique taste. The crunchy celery goes awesomely with the soft beans. I put diced ham in the left overs and will be taking it to work for lunch. I will def make this again.

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yippee5


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Reviewed: Dec. 15, 2007

I just took this to a potluck and barely anyone ate it. It had way too much kick and way too much garlic even though I only put in 3 cloves. I will not make this again. Plus it makes a HUGE amount.

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TIMSCOOLGAL


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Reviewed: Aug. 6, 2007

I liked it but it was NOT a big hit at the potluck - more of the store bought potato salad was eaten than my salad. It's nice for a change of pace and I personally would have given it 4 stars but other people just were not that into it. I was also complimented on the celery being in the salad (the guy who told me was impressed by that ingredient - go figure).

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empearls

	Cooking Level: Intermediate Living In: San Diego, California, USA
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Reviewed: Jul. 25, 2007

This doesn't look like much in the bowl, but what a great taste!! Definately a keeper!

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Ker

	Cooking Level: Intermediate Living In: Montreal, Quebec, Canada
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Reviewed: Jul. 23, 2007

I made this recipe as listed and thought it was great. It was a really nice change from the traditional 3 bean salad were all use to. I brought it to a bar-b-queue, presented and served it as is and it was gone in no time. I think next time I will serve it as a salad course on a bed of lettuce with sliced tomatoes. Terrific recipe, thanks Howie!

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OStreetGuy

	Cooking Level: Expert
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Reviewed: Jun. 19, 2007

This is a great salad! I sub'd black beans instead of pinto... it made it more colorful. I omitted the onion and celery and used 1/2 cucumber and 1/2 red pepper and it was wonderful. I also felt 4 cloves of garlic was too much and will next time only use 1-2. A great dressing makes this a hit. Don't be afraid to increase the curry and cumin to 3/4 -1 teaspoon. It can handle it!

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Janis


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Reviewed: Jun. 18, 2007

This was pretty good. The basil is really prevalent though. I think next time I will reduce that and increase the curry and cumin a bit. Agreed that this is a nice change from the usuals though!

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Holly

	Cooking Level: Intermediate Living In: Oshkosh, Wisconsin, USA
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Reviewed: Apr. 18, 2007

This salad is delicious! I always get raves when I bring this salad to potlucks, even from people who aren't crazy about curry. It's a nice change from the usual potato and pasta salads. Only changes I make are sometimes using sweet white onion in place of the green onion and using balsamic vinegar instead of cider. I also usu. use super-sweet frozen corn inst. of canned. The flavor of this salad is outstanding, and healthy, as well!

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MAINEMOM

	Cooking Level: Intermediate Home Town: Orofino, Idaho, USA Living In: North Berwick, Maine, USA
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