Reviewed: May 27, 2012

Delicious! I didn't have red wine vinegar so I substituted with a 1/2 cup of rice vinegar and a 1/2 cup of apple cider vinegar. It's delicious! I can't wait to serve it to guests!

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Reviewer:

Amanda

Reviewed: May 20, 2012

Good salad... but I probably won't make it again, at least not per the recipe because of the volume. I would need to cut the volume to a third and would just use one can on beans, which would not be as good, of course.

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Reviewer:

Thisni Caza

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Cooking Level: Intermediate

Home Town: Hamilton, Kansas, USA

Living In: Topeka, Kansas, USA

Reviewed: May 19, 2012

I was looking for a mexican salad my husband would love, and this is the winner! Took other reviewers' advice and halved the oil, vinegar and sugar. Also let sit over night for more flavor. Making it for the second time now and SO looking forward to having it tomorrow night with some scoops nacho chips! One other adjustment I made is swapping out the kidney beans for pinto, just a preference.

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Reviewer:

Kim

Reviewed: May 15, 2012

Yummy! Just made this and it is now chilling in the fridge but I HAD to sneak a taste. So good, I can't wait to taste it tomorrow once all the flavors mingle. The only thing I did different was adding lime and lemon zest, like other reviewers, and cutting the salt in half (I have a hard time putting a full tablespoon in anything on the first go). Thanks for the recipe!

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Reviewer:

cara.davis

Cooking Level: Expert

Living In: Lakeland, Florida, USA

Reviewed: May 14, 2012

Refreshing! Delicious! Made as written, and then added diced fresh avocado and a sprinkling of feta cheese. I served it over fresh salad greens and raw baby spinach for a wonderful side salad. No additional salad dressing needed. Would have easily served 12-15 people as a side salad. Might even add a little crisp bacon next time!

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Reviewer:

Claire Pickett

Reviewed: May 14, 2012

GREAT recipe! I swapped out kidney beans for pinto's and I added a can of rotel tomatoes.

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Reviewer:

Lanie Pie

Home Town: Saratoga Springs, New York, USA

Reviewed: May 12, 2012

All the reviews are correct. I made this twice and it was a huge hit ... and I'm not known as a good cook. It is easy to make. I let it sit in the dressing about 2 days before serving. I also substituted green onions and people still really liked it.

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Reviewer:

aussibilities

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

Reviewed: May 9, 2012

Delicious, with some changes of course. Way too much liquid! I doubled the recipe, including the liquid. I could have doubled the salad ingredients, and not the dressing ingredients, and it would have been perfect. I cut the sugar in half and it was fine. I mixed up the beans, added some chick peas. The dressing makes this dish. I served it at a party of about 125 people. Many people asked for the recipe.

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