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Technicolor Bean Salad

Cookbook
Author(s): Julee Rosso, Sheila Lukins, Michael McLaughlin
Page 220
Cuisine: Moroccan/Algerian/Tunisian
Course: Salads
canned beans CSA summer

Reviews

3 reviews, average rating 4.3 / 5

aj12754

13 years ago
4/5
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I liked this a lot -- with the garlic dressing on the same page -- really nice for a summer side dish at a picnic or barbecue. Definitely needs that 24 hours in the fridge before serving for the flavors to soften and blend.

1 comment(s)

Queezle_Sister · 13 years ago
I am so glad that you liked this!
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Queezle_Sister

13 years ago
5/5
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This is my favorite bean salad. I've made it many, many times, dating back more than 15 years ago. I prepared it last week, and it tasted as good as the first time I made it.
This recipe calls for a variety of bean types, including garbanzos, red and white kidney beans, baby limas, black eyed peas, and fresh green beans. As @Loretta says, its easy to make - the beans are combined with scallions, parsley, and garlic dressing. The wonderfully garlic flavor is just perfect. I'm generally not a...
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1 comment(s)

aj12754 · 13 years ago
I made this yesterday based on your review and I must admit -- I was worried -- I tasted for salt yesterday and found the garlic pretty overwhelming -- but a night in the fridge did wonders and this was delicious today ... the garlicky flavor had softened and the salad was really nice. Thanks also for the tip on reducing the oil in the dressing -- I ended up using a 1/4 cup vinegar and a 1/2 cup oil and liked the balance really well.
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loretta

16 years ago
4/5
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Very simple and easy to make. Nice combination of beans or substitute the beans you like. Garlic dressing is ver flavorful.

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