Reviewed: Jan. 24, 2009

The best dressing that I have ever had on this type of salad.

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Reviewed: Jan. 15, 2009

simply amazing. i like to mix up the colors of the bell peppers, add a can of chick peas and add whatever other canned beans i can find. Even my little brother and boyfriend love this recipie, and normally they wont eat beans or 90% of the vegitables in the recipe

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C Anthony

Cooking Level: Expert

Home Town: Baie Verte, Newfoundland, Canada

Living In: Guelph, Ontario, Canada

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Reviewed: Jan. 12, 2009

Love this recipe. Eat it as a salad one day and a dip with tortilla chips the next. I didn't want my salad to be Mexican so I left out the cumin and hot spices and sauce. It was very good that way. The next day I ate it as a dip and added the seasonings to make it Mexican. I only added one bell pepper. Colorful and delicious!

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J. Dub

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2009

Great! Thnak you for sharing.

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Dana L

Cooking Level: Intermediate

Living In: Walnut Creek, California, USA

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Reviewed: Jan. 9, 2009

This dish was very easy to make and absolutely wonderful. The dressing would be great on ANY salad. Thank you for sharing it.

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TrialByFire

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Reviewed: Jan. 4, 2009

Made this dish twice over the holidays. I placed "Scoops" chips and sour cream on the side. It was very successful and will be my new potluck dish.

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rbutler

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Reviewed: Jan. 2, 2009

AWESOME! AWESOME! AWESOME! I love this recipe. I tweaked the recipe and also added some zest of lime and lemon. I also cut back dressing to 1/4 cup oil and vinegar also cut back on salt and used 1/2 green pepper and 1/2 red. Also added chopped freshe tomatoes. I made the night before and added the frozen corn the following day. Fantastic :)

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Kerry...USA to NZ

Cooking Level: Expert

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Reviewed: Jan. 1, 2009

We had this salad on New Year's Eve and it was great!!! I added some cut up cheddar cheese!! Everyone loved it!

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DEBI651

Cooking Level: Expert

Living In: Lancaster, New York, USA

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Reviewed: Dec. 31, 2008

This was great, although I did you balsamic dressing as someone else recommended. This is going in my list of favorites.

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Donna

Cooking Level: Expert

Home Town: Gaffney, South Carolina, USA

Living In: Savannah, Georgia, USA

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Reviewed: Dec. 18, 2008

This is an excellent salad. Very colourful. I always get rave reviews when I make it. I used the ingredients as listed and served witha slotted spoon.

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pamjlee

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: London, Ontario, Canada

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Reviewed: Dec. 14, 2008

Super yummy as an appetizer served with Fritos "Scoops". I also like to increase the citrus component to make the dish a little lighter.

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adrienne828

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Reviewed: Nov. 27, 2008

Stuck to the recipe. "Chili sauce" was a popular chinese pepper and garlic sauce, a scant forkful of that worked nicely.

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jim10040

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Reviewed: Nov. 27, 2008

This is now requested from family members...delicious!!

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Cass

Cooking Level: Intermediate

Home Town: London, Ontario, Canada

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Reviewed: Nov. 24, 2008

This is awesome! I put the salad on nachos and topped them with chopped tomatoes, sour cream and cheese, then I put it in the oven for a couple of minutes for the cheese to melt, yum !

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A. Apolskis

Cooking Level: Beginning

Living In: San Diego, California, USA

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Reviewed: Nov. 16, 2008

FANTASTIC! Made this for a mexican themed dinner party and everyone loved it! The best bean salad I've ever had! We had 10 guests; 8 of them went home with this recipe! Cheers!

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KatieBell

Cooking Level: Intermediate

Home Town: Liverpool, Merseyside, England, U.K.

Living In: Montreal, Quebec, Canada

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Reviewed: Nov. 15, 2008

I cooked it exactly as directed and it was wonderful. Even my 4 y/o loved it.

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Erika

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Reviewed: Nov. 14, 2008

I make this salad every night before our big parties, to give the flavors time to blend. It is always well recieved - many people just can't stop eating it. I make it exactly to the recipe and it always gets rave reviews.

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sciwizpc

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Boca Raton, Florida, USA

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Reviewed: Nov. 12, 2008

I found this recipe delicious!!! I enjoy salads that are tangy as well as bring out the flavour. I used half of a medium sized red onion along with 1/4 cup both red wine vinegar and the olive oil. ( a huge thanks to the previous reviewers on mentioning this beforehand)The salad ended up slightly watery but I will have to see what will happen once the flavour is absorbed. I also used one tablespoon sugar, 1 tsp cumin, and chili powder. The only change would be to add the red wine vinegar and the olive oil based on taste instead of following the recipe ingredient list. Overall this salad is phenomenal.

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JUSTYNA

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Reviewed: Oct. 29, 2008

What a beautiful creation, and delicious too! Served with a hard boiled egg and baked whole whea tortilla chips for a nutritionally complete vegetarian meal for me, and with Salsa Chicken, from this site for the meat eaters in my family. Don't use all of the dressing, as it is far too much for the salad. Looking forward to taking leftovers for packed lunches. Thanks for the great recipe.

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Oct. 29, 2008

This was very tasty!! I have been looking for a bean salad/salsa type of dish for a while that is like one they sell at a local grocer. Even though this recipe wasn't as good than the one at the grocer, it was definately a keeper. I did add Franks hot sauce to add some zip, but found that it added more acid than it needed. It does have alot of acid in-of-itself, so next time I will tweek a bit.

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