There is so much to like about this recipe! I deliberately made it to nosh on as a healthier alternative to other things I could and do nosh on! Everything in this salad is good for you, including the dressing! I used orange, red and green bell pepper as well as the yellow, which made this all more the colorful. I also added some chunks of English cucumber. The lemon dressing was particularly good - very light and pleasantly spiced with the cumin, not in any way overbearing as some vinegar based dressings often are. I chose to use olive oil rather than canola (I never use it) and parsley rather than cilantro only because that's what I had. This was great immediately after I made it, and I can only imagine it will get even better as it stands. I was looking for something to snack on somewhere between Ruffles potato chips and celery sticks and this was just perfect!

I stuck to the recipe, except that I probably only used half a pint of cherry tomatoes as I don't like them that much! It was great, and received good reviews from my friends as well. Thanks!

Okay so basically I did a ton of things different (just used what was on hand) but this recipe would have been great as is. I did do one can corn and 1 can blackbeans. Also did yellow onion instead of green onion and green bell instead of yellow. I aslo added some cous cous to make it more filling and used fresh parsley. The dressing for this recipe I did as stated and let me tell you it is delicious!

I added some zucchini and yellow squash to the broth when it came to a boil to soften the squash, I also added a hand full of fresh chopped spinach that I had on hand. The salad was awesome. I am looking forward to the leftovers for lunch after all the flavors have a chance to blend more overnight. Great and easy to make in case you need a quick dish to take somewhere.

Easy to make and delicious ~ my husband loved it.

I also added tomatillos and corn and the salad was a hit.