Reviewed: Aug. 31, 2009

We made this tonight for a quick vegetarian dinner and it was delicious. Substituted daikon for jimica since we happened to have one in the fridge and skipped the jalapeno but otherwise we stayed true to the recipe and really enjoyed it. Will definitely make it again.

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Linda

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Reviewed: Aug. 28, 2009

I used key limes and it was too bitter so I added a spoonful of sugar. Tasted great. This is a great fix and leave in the fridge to munch on all week recipe. Oh and if your like me and you don't like it to be too spicy de-seed your jalapeno before mincing. That's where most of the spice is. I did this and it came out just right. Oh and a Jimica is a round root thingy that has the taste/texture of a cross between an apple and a potato. Get a small one or it'll take over the salad.

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ShawnaV

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Reviewed: Aug. 27, 2009

I made the salad part as written, pretty much the same with the dressing, but I added alittle more stuff to it. I added about a 1/4 of a cup of balsamic vinager, about a TBSP. of brown sugar, 1/4 tsp. of cumin. I'll make this again. I diffently think this is a great topping for tacos.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jul. 22, 2009

This is a good combination of flavors with a nice, zippy dressing. I used half the lime juice and oil, and subbed roasted Hatch green chiles for the jalapeno. The feta is a great touch, and I like that the beans aren't the main feature.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Jul. 2, 2009

Because I omitted the jicama, I think I should have used less olive oil. I only used about 3 oz. of feta and that seemed to be plenty for me. This was good - very light yet filling for a great summer lunch. We'll be having this again - thanks!

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cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

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Reviewed: Jun. 28, 2009

This recipe was a hit at a barbeque. I used a lot less oil (about 1/2 cup). Next time I might add another jalapeno pepper. But It was good as is and very colourful. Thanks for this recipe.

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Louise

Cooking Level: Intermediate

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Reviewed: Jun. 16, 2009

This was good although I wasn't amazed by it or anything. I wish it was a tad spicier so I'll prob add an extra jalapeño if I make it again. This is just the type of dish that would be great to take to a pot luck or a cook out.

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jolley900

Cooking Level: Beginning

Home Town: Dayton, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 9, 2009

Wow, this is awesome! It's very colorful, too, which makes it as delicious to look at as it is to eat.

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jagfangirl27

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Reviewed: Mar. 28, 2009

Love this salad!! Made it frequently all last summer and plan to do same again this year!!!

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kyfleur

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Reviewed: Aug. 26, 2008

This was a huge hit at our cookout last weekend!! Some thought it to be too spicy but I thought it was just right! Thanks for the recipe, it's being passed on to many friends and family!

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amber

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Reviewed: Jan. 2, 2008

This recipe got a lot of compliments. Including a request for the recipe. Very tasty. I didn't know what a jicama was but it didn't seem to matter. Also once I made it with black eyed beans instead of black beans and that was fine. Delicious!

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