This is the yummiest salad ever! I only put in 2 tablespoons of oil and use a can of corn instead of frozen. I also put in 1/4 teaspoon cayenne pepper and 1/4 teaspoon paprika to make it a bit spicier. For a truly colorful salad, use a green pepper instead of red since the tomatoes are already red. The avocado is a wonderful addition, but many times I don't have one on hand, and the salad is equally as tasty. It is also good with a bit of red onion or no onion at all because it already has so many flavors. I practically have the recipe memorized because I make it so often! I make sure to stock up on all the ingredients when I go grocery shopping so that I can make it whenever I want to. Thanks for sharing Jen!

Reviewed On: Jul. 14, 2009

The pork was too sweet and tasted like root beer, even after draining it and adding the BBQ sauce.

Reviewed On: Jul. 14, 2009

This recipe is yummy! Like another reviewer, I also grated some fresh lemon zest and combined it with plain pepper since I'm not fond of lemon pepper seasoning. Also, this may go without saying, but I rubbed the salmon with olive oil before rubbing in the seasonings. The avocado was perfect on the salmon. I served with Roasted Cajun Potatoes (from this website) and sauteed zucchini. Absolutely perfect. I could not have found something this yummy at a gourmet restaurant.

Reviewed On: Jan. 5, 2008