Reviewed: Jul. 22, 2011

Very tasty. This would make a great potluck dish. I've made this several times now. Each time a little different depending what I have on hand. The best substitutes so far are balsamic vinegar, brown jasmin rice, and garlic cloves instead of garlic powder.

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3 users found this review helpful

Reviewer:

Christine

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Chico, California, USA

Reviewed: Jun. 5, 2011

really good but doesnt make a lot

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2 users found this review helpful

Reviewer:

Tokuye13

Reviewed: May 15, 2011

Wonderful. But agree with other reviewers, fresh herbs are a must. I don't like red wine vinegar so I used 1/2c of Annie's red wine vinegar & olive oil dressing instead of the vinegar and olive oil. It's a great brown bag lunch.

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3 users found this review helpful

Reviewer:

jennyfoodstuff

Reviewed: Jan. 15, 2011

Starting with leftover brown rice and omitting the cilantro (don't like) as well as the black olives (didn't have), I found this far from bland. In fact, this was quite herbaceous with just the right amount of crunch and warming heat. If there is any flaw, it would have to be the acidity -- next time I will lessen the vinegar by a tablespoon or two. This will be fantastic in the warmer months with garden fresh tomatoes ~ thanks Kelly.

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4 users found this review helpful

Reviewer:

Nicolette

Reviewed: Dec. 28, 2010

What a great, light alternative to a Mexican "heavy" side! Cool and refreshing - lots of herbs and just the right amount of oil and vinegar. Definitely a winner!

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5 users found this review helpful

Reviewer:

MrsCabes

Cooking Level: Professional

Living In: Cincinnati, Ohio, USA

Reviewed: Oct. 3, 2010

Surprisingly spicy and full of flavor. Good to make the day before. Great alternative to potato salad at picnics.

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5 users found this review helpful

Reviewer:

MPEPLIN

Reviewed: Sep. 9, 2010

Really liked this recipe!! I used a pouch of ready made brown rice and zapped it in the microwave for about a minute to warm it up and take the dressing a bit better. Omitted the cilantro only because I didn't have any and celery because I'm not a big fan. Cut back the cayenne to 1/4 teaspoon. Added calamata olives instead of canned black olives and then added about a half a cup of halved cherry tomatoes. Wonderfull!! Perfect lunch salad!! Next time I'm going to reduce the olive oil to 2 tablespoons to reduce the fat conent a bit and add a minced jalepeno for a bit more heat but trust me, a pretty good recipe as is!

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4 users found this review helpful

Reviewer:

BUBINK

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Bellevue, Nebraska, USA

Reviewed: Aug. 10, 2010

This is EXACTLY what I was looking for. I followed the recipe exactly and it turned out EXCELLENT! Next time I may make a little more of the seasoning to throw in as I like my food VERY flavorful but everyone else thought I shouldn't change one thing!

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4 users found this review helpful