Reviewed: May 27, 2012

Yummy....omitted the chick peas since I had none and used frozen corn instead of canned. Delicious and a very pretty salad with all of the colors of peppers, cilantro etc. Will make again. Thanks!

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Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Apr. 11, 2012

Great! I made a few changes, though. I used olive oil instead of canola oil. I didn't use any chickpeas, or onion. I also used frozen, thawed corn instead of canned corn. It tasted really great! This is my family's new favorite side dish for our Mexican food nights.

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Reviewer:

BuppenByrd

Living In: Seattle, Washington, USA

Reviewed: Dec. 11, 2011

Very Very Good! I added a teaspoon of cumin to give it some extra flavor. I also replaced the chickpeas with a can of northern beans that I drained and rinsed. Great salad. Makes a hugh bowl great for pot lucks.

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Reviewer:

Patty

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Ypsilanti, Michigan, USA

Living In: Jasper, Michigan, USA

Reviewed: Sep. 1, 2011

I have made this dish according to the recipe many times and I love it! When I want more protein, though, I substitute quinoa cooked in vegetable broth. I have also added crumbled feta or small cubes of monterey jack cheese with jalapeno for a slightly different twist.

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Reviewer:

SVanAllen

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Reviewed: Aug. 15, 2011

this was a fabulous recipe but it makes a lot!! The onion flavor over-took the taste of the salad so I would use half the amount of onions.

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Reviewer:

Chantelle

Reviewed: Jul. 16, 2011

I found 16 oz. of orzo was way too much for the mixture to not taste like all orzo. Also chopped fine 1/2 of a large jalapeno (because we like it with a little kick). 5 limes doesn't really tell me how much juice - so I juiced 5 limes and it was a scant 1/2 cup. I added an extra 2 limes, juiced and a 1/2 tsp. garlic salt and 1/2 tsp. cumin. Think it will be really tasty after it sits in the refrigerator for a few hours or over night.

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Reviewer:

Mimi

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Living In: Dallas, Texas, USA

Reviewed: Jun. 19, 2011

Very refreshing....Love the texture that the peppers and onions add. I did find it to be a little bland until I added the 1/2 tsp cumin and 1/2 teaspoon chili powder. Makes a huge bowl so it is perfect to take to a potluck/get together.

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Reviewer:

tamm68

Reviewed: May 23, 2011

This was a wonderful salad and was great for leftovers for two days following.

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Reviewer:

ghen

Reviewed: May 12, 2011

We loved it! Next time we're gonna chop the onions a little more fine just 'cause their flavor tends to be more pronounced, but everyone was really happy with this one.

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Reviewer:

mhnewell

Reviewed: Apr. 12, 2011

I loved this. It's simple, tasty, refreshing. It's been great to have this in the refrigerator as a snack during the day or as a side for dinner. It's turned out to be pretty filling too. My wife was very impressed with me, so that was a nice bonus.

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