Reviewed: Jan. 2, 2013

I have been making this recipe for a couple years now since I saw it on allrecipes and it is fabulous! I have reduced the amount of olive oil to 1/3 cup over the years but it tastes great both ways. This is a great cold salad but what I found to be the best is to combine this with some canned diced tomatoes then top with cheese and microwave it for a couple minutes. This is now my staple lunch and it is so good and healthy!! My family also uses this in their burritos with taco meat or as a topping for their nachos. It lasts a week in the fridge. I can not say enough about this recipe!!

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Reviewer:

tinkerbellie16

Reviewed: Nov. 13, 2012

Subtly spicy. I like the variety of texture and color. I did follow another reviewer's suggestion and doubled the vinegar, garlic, and red pepper flakes. I also halved the oil. I took this to a work function, mixing the salad ingredients and the dressing ingredients separately the night before and then combining them that morning.

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Reviewer:

MJ Simmons

Cooking Level: Expert

Home Town: Lafayette, Indiana, USA

Living In: West Lafayette, Indiana, USA

Reviewed: Jun. 9, 2012

The crowd at last night's neighborhood BBQ gobbled it up, went back for seconds and thirds, and many asked for the recipe. I doubled the recipe and brought home an empty bowl. This is one of those salads that allows you to use different beans and vegetables without comprising its good flavor. The dressing is key here. I added more red wine vinegar, 1 T. white sugar, some fresh key lime juice, lots of cumin, freshly ground black pepper, sea salt, and cayenne (rather than pepper flakes). Definitely wanted lots of color, so I used yellow and orange peppers, minced celery, and bright red tomatoes. I made this 24 hours in advance, and it not only held up beautifully, but the wait improved flavor immensely. I added a lot of fresh cilantro and chopped fresh tomatoes at the last minute. It's such a fresh-tasting, pretty salad. Don't be afraid to spice it up, and go hog wild with various types of beans. Note: If you make this salad the day before, it'll really soak up the dressing overnight, so take that into consideration.

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Reviewer:

Happy Cookah

Cooking Level: Expert

Home Town: Fall River, Massachusetts, USA

Living In: South Jordan, Utah, USA

Reviewed: Mar. 23, 2012

oh yeah, this salad is AWESOME. i used brown rice and added a little more garlic and a dash of cumin as others had suggested. it's so good, i can't wait to serve it for a party tomorrow! I really think people will love it! :)

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