Reviewed: Apr. 7, 2012

Delicious and healthy! I have not modified this recipe in any way, and my whole family loves it!

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Reviewed: May 10, 2010

I made this while on vacation in Florida. It was the perfect dish for the muggy weather, very fresh and light. I ended up chopping the ingredients pretty small, adding corn, and a serving it as a salsa with homemade guacamole. It's the perfect sweetness to balance out the taste of the guac!

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smalltowndiverwife

Cooking Level: Intermediate

Reviewed: Apr. 21, 2010

This dish was everything I wanted it to be. I served it with mexican food as a fresh alternative to refried beans and plated it on top of a small amount of spring greens. I didn't have fresh cilantro, fresh jalapeno or spring onions, and used cilantro from my spice cabinet, jarred jalapeno and a quarter of a purple onion and it was just fine. It was not popular with my teenagers, but my husband and I loved it. I can't wait to serve it to company with grilled fish.

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Deanna Schuman

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Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

Reviewed: Mar. 28, 2010

I made a couple minor changes and it was delicious! I added a can of corn, left out the olive oi (NO need), and substituted 1/3 diced red onion for the green onion (thanks to previous reviewers' suggestions). Be sure to make it at least a few hours in advance so the flavors can meld and a little juice can form. I served it as a slasa with chips, and then as a salad or condiment for shrimp fajitas. It was perfect both ways!!!

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JCORDEIRO

Cooking Level: Intermediate

Reviewed: Jan. 27, 2010

So far everyone who has tasted this dish has loved it! Even the kids like it.

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Summer

Reviewed: Oct. 29, 2009

Delicous. I cut down on the cilantro, however, because I find it too overpowering. Otherwise, I prepared exactly as the recipe says.

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Anita S.

Reviewed: Sep. 22, 2009

Very good... though it wasn't a huge hit at the cookout I took it to. Corn helps. I thought the quantity of green onions was too high.

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BPATSTEWART

Reviewed: Aug. 19, 2009

Fantastic! I had an extra mango and looked for an easy recipe to use it in. REALLY, REALLY good! As another reviewer suggested, I added a can of corn because I was a little short on the 2 cups of mango. Also used a sweet frying pepper because I didn't have a bell pepper. Try this! It won't disappoint!

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Turtlesmith

Cooking Level: Expert

Reviewed: Aug. 12, 2009

So simple, so delicious. This recipe is an excellent reminder of just how wonderful healthy foods can taste.

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Lucille Bluth

Reviewed: Jul. 27, 2009

Excellent salad that would go well with many things. I served it with chicken enchiladas and mexican rice, and that worked really well. Would be a great pot-luck dish too. This is the sort of side dish that I would plan the rest of the meal around.

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