Reviewed: Aug. 26, 2002

Very good!! It was actually best 2 days after it was made... the flavors were even better. Next time I might try adding some fresh cilantro and perhaps a little more spice. But it is very good as is, too.

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SCUBABUDDY

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Reviewed: Aug. 20, 2002

The best thing about this dish is that it's versatile: you can omit any ingredient you don't like, or add anything you have on hand. You can eat it with corn chips, tortillas or just with a fork! My favorites are black eyed peas, black beans, corn and green peppers. Also works with Caesar garlic dressing. Some days I bring a batch in to work and we all eat it.

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GADDYGIRL

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Reviewed: Aug. 1, 2002

I really enjoyed this recipe. Very easy to make. I would probably turn the heat up just a bit on this the next time. Next time I may try it as an appetizer with some good tortilla chips. Thanks for great recipe!

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TCODONNELL

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Reviewed: Jun. 15, 2002

Served this at a family gathering and no one cared for it much. It was attractive, but decidedly bland.

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KASUE

Cooking Level: Intermediate

Living In: Herndon, Virginia, USA

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Reviewed: Jun. 14, 2002

Healthy, delicious and beautiful on the plate served with any Mexican dish or as an appetizer. Will try it with oven roasted or grilled corn the next time. Janny G.

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JANET GREGORY

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Reviewed: Jun. 12, 2002

What a great taste to go with the great colors. I have had it both warm & cold and it works both ways. Looks great on the plate. Thanks.

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Doug Matthews

Home Town: Princeton, New Jersey, USA

Living In: Mendham, New Jersey, USA

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Reviewed: Jun. 8, 2002

I took this to a potluck, and it was a big hit! I used balsamic vinegar instead of dressing and left out the cilantro (which I detest), and it was very good without being greasy.

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ALEDAF

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Reviewed: Apr. 17, 2002

This is a fantastic recipe! We prefer the fresh cilantro, but this has been a big hit at home and at the office!

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BRINKMAND

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Reviewed: Jan. 30, 2002

We like this for a tapas meal or summer picnic. It does keep well for 3-4 days.

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ASHBETH

Cooking Level: Expert

Living In: Lexington Park, Maryland, USA

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Reviewed: Jan. 10, 2002

Excellent! This salad is quick, easy to make and delicious! You can also omit the vinagrette and just use vinegar to omit the fat and oil. My family is hooked on this salad. We make it once a week!

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LAALETHEA

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Reviewed: Jul. 16, 2001

Quite an easy salad with spicy flavor. Very good.

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SMMMSWIMMER

Cooking Level: Expert

Home Town: Union City, Tennessee, USA

Living In: Belmont, California, USA

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Reviewed: Jul. 6, 2001

Wow, a dish my kids and husband all loved! Served this as a side to a Mexican dinner and it was a big hit. (Don't know if it 'keeps well' as there wasn't a bit left!)

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LOU 1

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Reviewed: Jun. 13, 2001

Tried this with frozen corn niblets rubbed with a little olive oil, spread on aluminum foil lined cokie sheet at 375 degree oven for 30 - 40 min. (stir from time to time) proceeded with rest of recipe as idicated. This does change a lot to the final taste by adding a lot more flavor. Also great with a little sour cream added & served on Corn chips as appetizers.

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