by Snowbirder,
6/24/2012I used two 15 oz. cans of cannellini beans, with other ingredient quantities as specified in recipe. It was the perfect balance. This will be a salad I will make over and over again.
by Floridafoodie,
4/1/2011Served it with the broiled lamb skewers with baby arugula and lemon vinaigrette. Wonderful dinner. I used 2 T sherry vinegar instead of 3 and it was vinegary enough. May add a pinch of honey next time I make it.
by bayviewchef,
3/25/2010I loved this recipe. I did not have any capers and it still tasted great. My recommendation would be to rinse the onions first to take away a little of the harshness of the onion. I used it as a bed for grilled salmon and made Fine Cooking's "smashed roasted potatoes" on the side. It was unbelievable!
by MMX,
11/4/2009Highly versatile. I've paired it with chili, with tenderloin, and with lamb. I'll also eat this alone as breakfast or lunch. Lasts a long time in tupperware, in the fridge, so I always have this salad available. Truly awesome! (Yes, it has a high vinegar content, but I like it.)
You can also substitute raspberry wine vinegar for the sherry vinegar to impart a much sweeter, less powerfully vinegar taste.
by brava313,
7/2/2009Bright, lively, and refreshing at the end of a hot day. However, the first time I made this, we were weeping and coughing from the vinegar. The second time, I used just 1 1/2 tablespoons of vinegar, and it was just right.
by cookn_good,
6/2/2009I loved this! Very easy to make and I substituted cucumbers for the red bell pepper and thought it made it light with a nice crunch texture. Great side dish for the summer.
by pastrychick,
3/24/2009Super combination! I've doubled the white beans to fit with the rest of the ingredients. What's great is how flexible and forgiving the recipe is - we use the amounts we have on hand, and it's always delicious -- a great weeknight dish! Can't wait to make it in the summer, when it's too hot to cook.
