*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
As I write this review this recipe has a disappointing 3-1/2 star overall rating, yet it only has two reviews, both with 5-star ratings! Not sure why that is, but I hope the addition of my 5-star rating and review helps at least somewhat to set the record straight. I prepared this recipe fairly closely, however, I substituted black olives for the green (it's what I had on hand and I liked that idea better anyway) and I only used the dressing (with white wine vinegar) to taste - to use the entire amount called for would have been far too much for us. No problem tho' - the dressing is good, so we'll enjoy it on a tossed salad another night. I also left out the tomatoes as I don't care for what happens to them in salads after refrigeration. If I was to use them, however, I would add them just before serving. This bean salad rivals those you'd find in a gourmet deli, but certainly at a fraction of the cost you'd expect to pay for it there. Lots of flavors, textures and color interest. A near ideal combination of ingredients.
I omitted the cucumber and red pepper because I didn't have them on hand. I also used sun dried tomatoes and black olives instead of the fresh and green and the salad was still delicious. The mustard dressing really livens up the beans and compliments the other ingredients.
I followed this receipe exactly except for substituting balsamic vinegar because I couldn't find the other. It is MOST EXCELLENT! This is a great salad even if you are not vegetarian. Ladies this is the one for your red-meat-loving husband! Mine loved it though he did say it would be better with less beans.
This is a great make ahead salad. In making it ahead I did leave the tomatoes and cucumber until right before serving. I used kalamata olives, Heavenly Marzano tomatoes they are larger than grape tomatoes but smaller than plum (no seeding), 1 large clove of garlic through a press instead of powder, I also did a little larger chop on the peppers, celery, and cucumbers. I served this at the beach with grilled pork tenderloins, and asparagus.
Leftovers the next day I added a can of Italian can tuna in oil, just as fabulous as a light lunch.
Easy on the oil and use any wine vinegar. Fresh garlic is always better than garlic powder. We don't like it really greasy. I add a can of fine Italian Tuna,drained. (Yes, packed in oil and a little expensive, but worth the difference.) Antipasto!
This recipe is just about perfect for my tastes. It's got a great balance of flavors, and it sort of seems like it's got an Italian flavor but I'm hard pressed to define it--maybe the green olives or artichokes? Maybe the seasonings? It all blends together to be just delicious, and I can't wait to make it again. Oh...and I couldn't get fresh thyme, so I used about a really fat teaspoon of dried and it was just fine. I do think using the fresh rosemary made an important difference, though.
I was disappointed with this. I think there are just too many ingredients along with too much dressing. I had lots of liquid at the bottom of the bowl. Also it was not as attractive as the picture. Something needs to be omitted or less dressing used.
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