Reviewed: Mar. 9, 2012

This is my new favorite recipe! I have revised it a bit, though. I add diced chicken, avacado, and about 2 Tb agave nectar. Also omitted the Basil and use fresh cilantro. I don't cook anything first (except the rice and chicken), and I drain the vegetables. I just add the olive oil to the salad, using a bit more than called for. So good! Its like an explosion of flavors in every bite!

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Reviewer:

donhead

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Reviewed: Aug. 11, 2011

I just made this and really like it! Based on others' reviews, I decreased the lemon juice to just under 1/4 cup, used fresh cilantro, and used boil-in-bag brown rice that I cooked separately and just stirred in at the end. I also added celery and a few squirts of lime juice, and I left out the jalapeno and bell pepper. This batch will take care of several meals throughout the rest of the week, and I'm okay with that!

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Reviewer:

kherch

Reviewed: Aug. 2, 2011

I tinkered a little bit with this just to suit the tastes of my various family members (less black beans and red bell pepper for my kids), but I have to say the overall taste was so fresh and delightful! I served this with Ginger Chili Citrus Salmon, and it reminded me of the island food my husband and I have enjoyed in the Caribbean, but even better! It is more an adult taste, but I just saved some plain rice for my younger ones. I used regular brown rice, not instant.

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Reviewer:

Ozma

Reviewed: Sep. 25, 2010

Too much lemon juice..

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Reviewer:

Sunshine UCF

Reviewed: Sep. 13, 2010

Very, very tasty recipe. I made a few changes to use ingredients I had on hand...I was out of corn in every form, so I put some green pepper in instead. I think the corn would have been better, but the green pepper added a nice color and flavor. I also changed the prep method a bit, since I had no instant brown rice on hand. Instead, I just cooked regular brown rice, mixed in the vegetables, didn't save the drained juice, and just threw all the raw ingredients together. It's a lot easier to make this way, and it really tastes great. I put the rice in warm, and it worked well this way...I think the warmth brought out the flavors of the vegetables and herbs. I also used fresh herbs. Thanks for sharing the recipe...it's wonderful!!!

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Reviewer:

larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

Reviewed: Jun. 5, 2010

I absolutely loved this recipe!! So refreshing and a great side BBQ dish, actually, it can go with anything. Next time I'll use fresh basil and cilantro.

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Reviewer:

sylvia1945

Reviewed: Sep. 22, 2009

This was pretty good. I lessoned the amount of lemon juice, because I am just not a big fan....very good though. I also topped it with cheese....yum!

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4 users found this review helpful

Reviewer:

Lindsay

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Reviewed: Sep. 12, 2009

This was pretty good. I was making zucchini herb casserole and started the red bell pepper, onion and garlic when I realized that my zucchini wasn't any good. So I jumped on here and searched the ingredients that I had and found this, the only thing I didn't have was the corn. The next day I added this to some queso dip and it was sooo good.

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Reviewer:

amandak23k

Cooking Level: Intermediate

Reviewed: Aug. 31, 2009

I loved this salad. I didn't read the recipe through before making, and didn't have time to let the rice cool very long, so, it was slightly warm. Still great! Can't wait to taste tomorrow when fully chilled.

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Reviewer:

BNBKLADY

Cooking Level: Intermediate

Home Town: Sunbury, Pennsylvania, USA

Living In: Lancaster, Pennsylvania, USA

Reviewed: Aug. 25, 2009

this is very good for a summer side with grilled chicken! adjust the heat to your taste. i think it is better if you make this a day ahead and when serving splash some red wine vinegar and toss with green onions. very tasty indeed. thanks for posting!

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