Reviewed: Sep. 17, 2007

This was a refreshing salad and I loved the combination of the bell pepers and cucumber. My husband loved it but thought it was too spicy, so next time I will tone it down a little. Great recipe!

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Reviewer:

Hayley

Cooking Level: Intermediate

Living In: Corpus Christi, Texas, USA

Reviewed: Jul. 31, 2007

This is better than GREAT! I have made this 4 times and is always a hit with everyone. I did not have cilantro so I used basil. Once I used fresh tomatoes and frozen corn(thawed) only had green bell peppers - everything still came out great. Husband said it was good and HOT.

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Reviewer:

DeeDee

Cooking Level: Expert

Living In: Siler City, North Carolina, USA

Reviewed: Jul. 15, 2007

I got a handful of cucumbers from a co-worker and had some fresh cilantro from my garden and stumbled across this guy. I used fresh tomato and cilantro as well. I also used pomagranite red wine vinegar and a sweet green pepper. I used it as a nice salsa this evening. Paired great with a glass of Sav. Blanc.

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Reviewer:

RJWall

Reviewed: Jun. 19, 2007

This recipe is so perfect for the summer. I used tomatos that were seasoned with chili peppers, etc for an extra kick. I cut back on the corn to maybe 1/2 cup...

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Reviewer:

ange30058

Reviewed: Jun. 4, 2007

Outstanding recipe. Wouldn't change a thing, we loved it as is.

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Reviewer:

TERRAWOLF

Cooking Level: Intermediate

Reviewed: May 28, 2007

I made this for a cinco de mayo party and have made it for 2 more gathering since. It is a very refreshing crisp salad as well as a fantastic compliment to enchiladas! I also used fresh tomatoes instead of the canned but if I was in a bigger hurry I think the canned would do just fine!! Yummy!

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Reviewer:

Carrie

Reviewed: Apr. 17, 2007

This was so easy, and went fantastically with mexican smothered pork chops. SO simple, and if you chopped everything smaller would make a great salsa.

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Reviewer:

hfm28

Cooking Level: Intermediate

Home Town: Iowa Park, Texas, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Nov. 28, 2006

Awesome salad. I didn't have red pepper flakes so I used a teaspoon of powder and it was just fine, definitely spicy enough. I used fresh cilantro and mixed all of the spice ingredients with the vinegar before pouring on the veggies. It was the perfect side for shrimp enchiladas.

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Reviewer:

Lisa W.

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

Reviewed: Sep. 24, 2006

This was delicious! I made a few changes after reading reviews. I 1 cup of cherry tomatoes and added a little water and another tbsp of vinegar. I used fresh cilantro. The salad was even better the NEXT DAY. I recommend making this a day ahead of time to have all the saesoning really soak into the veggies. DELISH!

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Reviewer:

tomato-tomata

Cooking Level: Intermediate

Home Town: Quebec, Quebec, Canada

Living In: Dubai, Dubai, United Arab Emirates

Reviewed: Aug. 14, 2006

Either my crushed red pepper flakes are very potent or other reviewers have a higher tolerance for pain. I found that a Tablespoon of crushed red pepper flakes was just way too much for me! Next time, I'll cut back to 1 teaspoon for more balance of flavors. Also, since cherry tomatoes are in full season, I used 2 cups of them instead of canned stewed tomatoes.

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