Great recipe that's easy and authentic! I made this for a party to go with my home made enchiladas. It was a huge hit and there were no left-overs. I'll try with black beans or a combo of black and pinto next time like others have suggested.

Reviewed On: Oct. 10, 2009

This was a good week-night recipe. It was too salty for my family's taste. Next time, I'll use either less of the dressing mix or low-sodium chicken stock.

Reviewed On: Oct. 10, 2009

Actually I'd give this a 4.5. I made it for my husband's family reunion and it was a big hit. I followed suggestions for using English cucumbers, scraping out the seeds and cutting into chunks. I also cut the tomatoes into chunks rather than leaving in wedges. I substituted red wine vinegar and olive oil. The fresh dill makes it so good. I've already made it a second time and several people asked me for the recipe. This will be part of my summer salad repertoire.

Reviewed On: Jul. 21, 2009