Ruth Bianchi from Apple Valley, Minnesota notes, “The recipe for this delicious, colorful salad has been in my family for years. My mother used to bring it to many different functions, and I’m carrying on her tradition.”
Canned beans makes this colorful salad easy to fix, while a no-fuss dressing lends sweet-and-sour flair. Green pepper and mushrooms help it stand out from other bean medleys. Sharon Cain of Revelstoke, British Columbia shared the recipe.
Even folks who normally don't care for black beans will find this fresh dish delicious. With its contrasting colors and wonderful cumin dressing, this salad is a great addition to any meal.—Margaret Allen, Abingdon, Virginia
I had a recipe for three-bean salad and added garbanzo beans for taste and color. It soon became my father and father-in-law's favorite - that made me happy since "the moms" are excellent cooks. Now for picnics, I'm asked to "bring the beans".
-Ruth Ann Ramuscak, Merrillville, Indiana
To create a more interesting pasta salad, I added pasta to my favorite black-eyed pea salad. The result is different and delicious. Cucumber and green pepper give this picnic side dish a satisfying crunch.
—Melinda Ewbank of Fairfield, Ohio
"My family loves this zesty salad, and they eat it so fast that it barely has time to chill in the fridge," comments Cynthia Griffith from Danville, Virginia. Tip: Cynthia suggests serving this savory main dish over a bed of fresh torn greens.
"You can stir up this colorful bean salad in no time," assures Dixie Terry Goreville, Illinois. Two kinds of canned beans and a jar of artichokes pick up fast flavor when tossed with prepared salad dressing.