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Reviewed: May 15, 2009

Very good. Had to modify it a bit to work with what I had on hand. Used lemon juice instead of lime, and left out the olives and cilantro. Would be good to throw in lots of different veggies not listed here. Also, served it over rice noodles -- yum!

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Jenniferdori

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Feb. 19, 2009

Wow, this was so good even b4 soaking in the fridge for any length of time! My husband tasted it right after it was done and was blown away!! It takes some time to prepare, but it's worth all the effort. I followed the recipe exactly except I used some pinto beans w/ the kidney beans and added only about 3/4 tsp dill weed. Will definately make this again!!! I would use a bit less salt the next time, though.

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poppyseed

Cooking Level: Expert

Living In: Fredericksburg, Ohio, USA

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Reviewed: May 13, 2008

If I ate with my eyes this would be 5 stars because it looked really good and colorful. made as written the flavors were just ok though. Sorry. I'll raise if from 2 stars to 3 because it was a good way to use some leftover veggies I had in the fridge.

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LAINO1

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Reviewed: Mar. 17, 2008

Love it.. I added some cooked cous cous to the completed recipe to beef it up a bit. Great summer snack!

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royls

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Reviewed: Jan. 24, 2008

Excellent! I threw in chopped tomatoes and fresh parsley. Used shallots instead of red onion. I would double the dressing next time. Served on toasted pita. A good and healthy lunch!

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