Reviewed: Oct. 4, 2009

I took this to a potluck with Chinese friends and they all loved it since it was a different flavor than they usually get. It does make a lot but the bowl was empty when I took it home! I didn't have yellow peppers so just skipped them. I used olive oil and stirred it into the pasta before adding anything else so it would be easier to mix in the other ingredients. I gave this 4 stars because it seemed a little bland. I added a couple teaspoons of spicy mexican chili powder and a little cayenne which gave it just the punch it needed. As others suggested, I made it the day before so the flavors could blend better. I'll definitely make this again!

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Julie W

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Reviewed: Jul. 14, 2009

Very good the next day, its a must you let it sit over night. It also makes a lot so if you want to make less use one less can of beans and half the orzo.

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irisranch

Cooking Level: Expert

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Reviewed: Jun. 21, 2009

A little too much onion for my taste. I would omit the red onion and use only the green next time. And it makes enough to feed an Army.

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moonfrost

Cooking Level: Intermediate

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Reviewed: Jun. 18, 2009

This is a great salad for a crowd because it makes a lot! I added a couple of diced jalapenos to give it a bit of a lift. I also squeezed a fresh lime over the salad just before serving - wonderful!

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pizzadog

Cooking Level: Expert

Home Town: Langley, British Columbia, Canada

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Reviewed: Jun. 1, 2009

This was good, but a little on the bland side, going to try to spice up the left overs for tonight... made this with Fish Tacos and it was a good pair.

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BRATTYBLUEEYES

Cooking Level: Expert

Home Town: Westminster, Massachusetts, USA

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Reviewed: May 30, 2009

What a great summer salad! It was time consuming to make but so worth it! I couldn't find orzo so I used another small pasta and it was fine. I found that the lime was very strong after making the salad so I added another tablespoon of oil (I used grapeseed oil) to mellow it out and added about 1 tablespoon of white wine vinegar. Salt and pepper to taste. Perfect! Will be serving this with Spicy Lime-Cilantro Marinated Flank Steak from this site. Updated: THis was even better the next day. I cut up the left over steak that I served it with and mixed it into the salad and had it cold the next day and I liked it even more! Very fresh!

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Joelle

Cooking Level: Intermediate

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Reviewed: May 25, 2009

This was an excellent summer side dish. It was better the next day and after than when first prepared. Everyone loved it and wanted more.

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bgeorgius

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Rochester, New York, USA

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Reviewed: May 24, 2009

Have to admit I subbed seeded jalapenos for the bell peppers...but this has to be one of the most refreshing salads ever. It has a very clean and bright flavor...and since I used olive oil instead of canola...has to be healthy as well. The perfect summer side dish!

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