Reviewer:

carolina233

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Columbia, South Carolina, USA

Reviewed: Apr. 22, 2013

I have made this three times. The first time exactly per the instructions. The 2nd and third times dropped back on the amount of corn by half, finely diced 2 stalks of celery and 2 carrots and added a more cilantro. The carrots and celery add some additional color and crunch. Served it as a side to sandwiches at lunch or as a side to chicken or pork for dinner. Keeps very well for a few days in the fridge.

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Reviewer:

fcarmean

Reviewed: Feb. 4, 2013

Very good! Fresh, healthy, and the garlic makes a nice twist.

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Reviewer:

Sarah

Reviewed: Feb. 3, 2013

This is super! It's amazing how delicious and fresh this salad is. I served it with grilled pork chops and brought to my family Christmas potluck. It was a huge hit. It has become my go-to salad. I made it exactly as the recipe states. It makes a pretty big portion. Plenty left over for lunch them next day.I think the grape seed oil is a must.

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Reviewer:

Robin K.

Cooking Level: Expert

Home Town: Mableton, Georgia, USA

Living In: Smyrna, Georgia, USA

Reviewed: Jan. 9, 2013

OMG is this ever amazing!! The only change I made was subbing olive oil for the grapeseed as I did not have any, and I reduced it to 2 Tbls. just to save a wee bit on fat. I tried it without waiting for it to chill the 2 hours so if it's this good now, I can't wait to try it later! And I think it's the prettiest salad ever. Thank-you for an awesome recipe!!

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Reviewer:

REA173

Cooking Level: Expert

Reviewed: Oct. 1, 2012

Loved this!! Made exactly as instructed and it was a huge hit at my house. Tasted even better the next day.

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Reviewer:

alund007

Reviewed: Aug. 19, 2012

Like everyone else I too subbed olive oil for grapeseed oil. I also subbed quinoa for black beans, and basil for cilantro, so a pretty different salad I guess! But it was lovely and well-received.

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